They Are Eating

Pumpkins are ripe for the picking¿and not just for carving festive jack-o¿-lanterns.

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Appeared In
Special Issue
WWD Scoop issue 09/29/2008
Pumpkins are ripe for the picking—and not just for carving festive jack-o’-lanterns. Chefs across the country have no shortage of recipes that utilize the fall vegetable. WWDScoop presents the best of the crop.

Unconventional pizza toppings might raise eyebrows, but unorthodox pizza sauce is completely uncharted territory. Frank Bonanno, chef and owner of Denver’s Osteria Marco, cooks up an Orange Crush Pizza featuring sauce made from pumpkins instead of tomatoes. “It’s a fun riff on the classic Neapolitan pizza,” explains the chef, who tops his creation with broccoli rabe and ricotta.

Serves 4

1 medium baking pumpkin
6 tbs extra virgin olive oil
Sea salt and pepper to taste
4 fresh pitas
1 bunch broccoli rabe, blanched
1 tbs chili flakes
8 sage leaves, julienned or chopped
1 cup ricotta salata, crumbled

Heat oven to 400 degrees Fahrenheit. Halve pumpkin and drizzle each side with 1 tablespoon olive oil and a light dusting of salt and pepper. Set on cookie sheet, flesh side down. Bake for 30 to 40 minutes (depending on the size of the pumpkin) and remove when tender to the touch. Once it has cooled, scoop out flesh and puree until smooth.

Spoon about 1/2 cup of puree on the pita and spread until covered (about 1/8 inch thick).

Divide broccoli rabe among the four pizzas; sprinkle with chili flakes to taste. Add sage to each and drizzle 1 tablespoon olive oil on top. Salt and pepper to taste.

On a cookie sheet, bake at 500 degrees Fahrenheit for eight minutes. Garnish with ricotta and serve.

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