- 1 3-lb Pie Pumpkin
- Drizzle Sorghum or Maple Syrup
- 14 inch Pizza Dough
- 3 Tbsp. Pesto
- Cheddar Cheese
- Sun-dried Tomatoes
1. Preheat oven to 450F.
2. Place pumpkin slices in on a baking sheet and roast 30 minutes or until browned.
3. Drizzle with syrup and continue roasting 10 minutes. Let cool and remove peel.
4. Roll and stretch pizza dough into a rough 14-inch round. Place pumpkin on dough, dab with pesto and top with cheese and tomatoes.
5. Bake 10 minutes or until bubbly.