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Smoked Pumpkin Pizza

Smoked Pumpkin Pizza

Derrick Riches and Sabrina Baksh
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 people


  • 48 ounces frozen or refrigerated pizza dough
  • 2 cups arugula leaves
  • 1 cup cherry tomatoes halved
  • 1/2 cup shaved Parmesan more if desired
  • flour for rolling

For sauce:

  • 2 cups smoked pumpkin flesh pureed
  • 1 1/4 cups vegetable or chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt use more if preferred
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon powdered nutmeg
  • 1/8 teaspoon powdered allspice


  • Puree pumpkin flesh in a blender or food processor with 1-2 tablespoons water or broth.
  • Combine all sauce ingredients with pumpkin in a medium pot and simmer over medium heat for 3-5 minutes. Stir occasionally. Once warmed through, Remove from heat and keep covered.
  • Preheat grill for medium heat.
  • Cut pizza dough in half and roll each into 8” circles. Place dough onto the grill grates and cook for about 2-3 minutes, until the dough hardens a bit and turns golden. DO NOT TURN over. Remove dough from grill and place the raw side down onto a parchment-lined baking sheet.
  • Slather cooked side with pumpkin sauce and return dough back onto the grill raw side down and cook for 4 minutes or until dough has cooked through. Promptly remove pizza and top with arugula, sliced tomatoes, and shaved parmesan. Slice and serve.


Photo by: Sabrina Baksh
Keyword pizza, smoked vegetable