Sprout & Pea

I needed some­thing besides dips and desserts to hold my cre­ative pump­kin carv­ing friends over, so I decided to pick up some pre-​​made whole wheat crusts and toss on some top­pings.

Nor­mally, I would make my own crust, but I didn’t have any time and these were deli­cious and made by a local farm.  I had some roasted pump­kin left over from the pump­kin bread and some fresh moz­zarella and laven­der (from my first attempt at pump­kin bread) lay­ing around so I laid these ingre­di­ents on top of the crust and driz­zled on some honey and it came our warm, fra­grant and deli­cious! The laven­der was such a nice touch to this pizza and made the room smell amaz­ing.  I also had some green toma­toes and goat cheese left over so I laid them on the sec­ond crust with some shal­lots and con­verted my green tomato pie into a deli­cious pizza.  Both were devoured in moments!  To find out how to eas­ily roast a pump­kin, click here.