Pumpkin Cacio e Pepe Pizza

Garlic and black pepper infused béchamel, Pecorino Romano, mozzarella, pumpkin puree, and roasted butternut squash come together for a fall-inspired, cacio e pepe take on pizza.

Ingredients

Procedure

Fried Bucatini:

1. Set fryer to 350°F. Fry bucatini until air bubbles have mostly dissipated and noodles are crispy. Drain well. Cool completely.
2. In a food processor, pulse noodles until uniformly small and crumb-like in texture. Add melted butter and Italian Seasoning; pulse 3 times to combine. Store ambient, in an airtight container.

Roasted Pumpkin Puree:

1. Set oven to 375°F. In a bowl, toss pumpkin wedges with olive oil and salt.
2. Place pumpkin on parchment-lined half sheet tray. Roast about 1 hour, or until soft and well caramelized. Allow to cool. Remove skin.
3. In a blender, combine pumpkin flesh, honey and orange juice. Transfer mixture to squeeze bottle or pastry bag and hold refrigerated until service.

Béchamel Sauce:

1. In a pot set over medium-low heat, melt butter. Whisk in flour until smooth. Cook, whisking constantly until roux is lightly browned.
2. Gradually whisk in milk. Add Cracked Black Pepper & Garlic with Sea Salt Seasoning to bechamel, whisking to combine. Hold refrigerated until service.

Service:

1. Set oven to 400°F. Divide dough evenly into 2 balls. Working on a lightly floured surface, stretch and shape each dough ball into a 12-inch round crust.
2. Spread each pizza dough with 1/3 cup of prepared Béchamel, leaving 1/2-inch border along the edges. Layer each pizza with 1/4 cup of the Roasted Pumpkin Puree, 1 cup mozzarella cheese, 1/3 cup pecorino, and 1 cup diced butternut squash. Bake until cheese is melted and crust is browned and crispy.
3. Garnish each pizza with 1/4 cup of the Fried Bucatini and 1/4 cup fresh basil. Serve immediately.