A delicious cast iron skillet roasted pumpkin pizza featuring a blend of flavors from fresh sage, caramelized onions, creamy cheeses, and topped with prosciutto. Perfect for the fall season.
1: Position the oven rack in the upper middle rack and preheat oven to 500 degrees.
2: On a baking sheet, toss together the olive oil, pumpkin, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 12-15 minutes on 500 degrees until the pumpkin is just tender and remove from oven.
3: Caramelize the onions on the stovetop. Melt the butter in a large skillet over medium-high heat. Add the onions and cook for 3 minutes until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper and cook another minute. Remove from the heat.
4: Place dough on a lightly floured surface and press and roll into 11-12” round to fit the cast iron skillet.
5: Transfer dough to prepared skillet and gently push it into the corners of the pan. Spread onions over dough and mozzarella and fontina over onions.
6: Set skillet on medium-high heat and cook until the outside edge of dough is set and pizza is lightly puffed and crust is spotty brown when lifted with a spatula, about 2-4 minutes.
7: Before transferring to oven, top pizza with prosciutto, roasted pumpkin, and blue cheese crumbles.
8: Transfer skillet to oven and bake until edge of pizza is golden and cheese is melted, about 7-10 minutes, rotating the pizza halfway through baking. Enjoy!
