Pumpkin Pizza

Master Pizza Chef and Founder of Theo + Co, Theo Kalogeracos is branching out with his Theo + Co brand with his award winning cookbook and a countertop pizza oven for the U.S. market. Theo currently holds the title as the 2010 World Champion Pizza Maker and his 200-page cookbook, Theo + Co – The Search for the Perfect Pizza, is a labor of love and much more than an instructional pizza cookbook.

Theo has put his heart, soul and pizza recipes into the book to equip people to make world-class pizzas in the comfort of their home. The book has been a major success in his home of Australia.

Theo’s philosophy, when it comes to making pizzas, is about using quality, fresh produce and developing a taste sensation. Theo is far from being a traditional pizza maker and some of his pizzas are considered a little outside the box. While his choices are sometimes thought bold –many would turn their noses at putting pasta on a pizza or creating a chocolate pizza – staying true to simple flavor principles and being a perfectionist has lead to the creation of a long list of delicious and award-winning pizzas.

Now you may be thinking “pumpkin pizza?” but isn’t it time you gave your friends and families something to talk about with a tasty and unique dish? The holidays are all about having fun and trying new recipes; some of which end up becoming holiday favorites. This holiday try something guaranteed to become one of your favorites.

Smashing Pumpkin with Goat’s Cheese:

¾ Cup Basic Pizza Dough Ball rolled and ready
¼ Cup mozzarella, grated
2 Tablespoons roasted and unsalted cashews, crushed
1 ¼ Cups roasted pumpkin, cubed and marinated in one teaspoon of Basil Pesto
1 ½ Tablespoons White Cream Sauce
2 ½ Tablespoons goat’s cheese, crumbled extra Parmesan, grated
1 teaspoon fresh parsley, chopped
2 teaspoons extra cashews, roughly chopped
2 Teaspoons extra Parmesan cheese, grated

1. Preheat the oven to 500 degrees Fahrenheit for 15 minutes.
2. Spread mozzarella evenly over the base.
3. Add crushed cashews and cubes of pumpkin.
4. Drizzle with White Cream Sauce.
5. Scatter crumbled goat’s cheese and grated Parmesan evenly over the surface.
6. Cook pizza for seven to 10 minutes at 500 degrees Fahrenheit. Remove from the oven and cut into slices.
7. Garnish with fresh parsley, extra cashews and Parmesan cheese before serving.

For more information on Theo + Co, please go to http://www.theoandco.net/. To follow Theo's blog, please go to http://www.theoandco.net/Blog/