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Pumpkin Ale, one bottle
Pineapple Head Rub
Slice pumpkin into sections, about one half inch thick. In a cast iron pan (direct for high heat), add a few tablespoons of butter, the sliced pumpkin, about ½ of a bottle of Ale, and a good shake of Pineapple Head rub (you can substitute pumpkin pie spices here if you don’t have this). Let this cook, turning occasionally until the beer is gone & the pumpkin is soft. Transfer the cooked pumpkin onto a hot grill (I had the mini going for this). Grill over high direct heat just long enough to put a little bit of char on the pieces, then remove & cut into small chunks. After your dough is ready & on the peel, take the ‘crud’ that is in the cast iron pan & paint it on the outer crust of the dough with a brush (this will give a nice appearance once cooked). Add a 50/50 combination of havarti & mozzarella to the dough, then put on the pumpkin. In a stand mixer, add ricotta & a nice amount of the rub & whip this with the wire attachment until nice & airy. Scoop this into a piping bag (or plastic bag with the corner cut off) & add little dollops randomly all over the pie. Sprinkle a little more rub over the top of the pie, along with salt. You can also drizzle the remaining butter on. Bake as usual. For a variation & perhaps a better presentation, reserve the ricotta mixture until the pizza is cooked, then pipe it on with a nice pastry tip. Enjoy this with a cold Pumpkin Ale.
Number of Servings: 8
Time to Prepare: One hour