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DIRECTIONS
1. Preheat oven to 475 ° F. Sprinkle cornmeal baking sheet or line with parchment paper. On lightly floured surface form of pizza dough into a large rectangle and transfer to the baking sheet.
2. Peel pumpkin with a vegetable peeler and shave the flesh into thin ribbons to equal 2 cups. Mix pumpkin, chorizo, parsley, onion, pepper (if using), lemon zest and oil in a bowl. Season with salt and black pepper. Add half the cheese and mix.
3. mixture of pumpkin divide the dough and sprinkle with remaining Gruyere. Bake until crust is golden and the pumpkin is tender, 10 to 15 minutes.
INGREDIENTS
- corn semolina for cooking sheet
- All-purpose flour to the work surface
- 1 lb prepared pizza dough at room temperature
- 1/4 small pumpkin (about 8 ounces)
- 6 oz. chorizo, casing removed, torn into small pieces
- 1 C. fresh parsley leaves flat
- 1/2 tsp. red onion thinly
- 1 small red chili pepper, sliced, optional
- 1 tablespoon. cut into thin slices of lemon zest
- 1 tablespoon. olive oil
- Kosher salt and freshly ground black pepper
- 4 oz. Gruyere or extra-strong cheddar, coarsely grated (about 1 cup), divided