San Francisco has truly whacky weather. At least, that's how it feels in my solid-4-seasons-a-year east coast bred brain. Around this time each year, the sun decides to grace us a little more strongly with its presence, bringing along an air of "Indian Summer" for a very few short weeks. Basically, while folks back home are celebrating the return of light jackets, hooded sweatshirts, leggings and boots, I have worn a dress or a skirt 10/14 days for the first time in months here (although always still carrying a light sweater--that is SF living lesson #1). To be honest, I miss east coast summers and falls. But to be even more honest, I do not miss the winters. So this is the trade off I've signed up for: No extreme summer or fall, but at super livable, snow-less (ugh, snow, yuck!) winter.
That being said, I decided to use my turn hosting book club (we read Lean In, by Sheryl Sandburg) to whip up some very "fall" themed treats: Apple Cinnamon Butternut Squash Soup, Pumpkin Pecan Muffins and the definite fan favorite--Pumpkin Pizza.
Because the pizza turned out so awesome, I wanted to share the recipe with you here:
Canola oil, for frying sage leaves
10 fresh sage leaves
1 cup pumpkin puree
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
2 cups shredded Gouda or Gruyere cheese (note: I chose apple wood smoked versions of both! You can never have too much cheese, amirite?)
Mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with cheeses. (note: I usually pop my pizza crust in for about 8 minutes beforehand, to get it a bit pre-cooked before schmearing with toppings. I also am a HUGE fan of my pizza stone from The Pampered Chef.)
Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
Lightly fry sage leaves in a small pan. (note: those suckers crisp up FAST, so don't walk away from them!)
Remove the pizza from the oven and place crispy sage leaves on top.
Enjoy a bit of fall in your tummy, no mater what season your city reflects :)