{"id":13020,"date":"2011-01-28T13:51:39","date_gmt":"2011-01-28T17:51:39","guid":{"rendered":"http:\/\/foodembrace.com\/?p=13020"},"modified":"2011-01-28T13:51:39","modified_gmt":"2011-01-28T17:51:39","slug":"pumpkin-surprise","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/01\/pumpkin-surprise\/","title":{"rendered":"Pumpkin Surprise"},"content":{"rendered":"

\"\"<\/a><\/p>\n

How is everyone doing this week? Admittedly, it’s been kind of a long week here at the HQ. We’ve had lots of work and not such fun errands that needed attention.\u00a0 I was very much looking forward to pizza and hitting the couch for some much needed down time.<\/p>\n

I decided to play around with the pizza crust this week.\u00a0 I wanted to change things up and see what happened.<\/p>\n

Nothing too drastic mind you, because you really shouldn’t mess too much with a good thing. You know?\u00a0 But I had to try just this once.<\/p>\n

I put pumpkin in the pizza dough this week.\u00a0 Oh yes, you read that right, pumpkin.\u00a0 I was curious to see what it would do to the crust and how it would change the texture and taste.\u00a0 Would it do much of anything? Would it be a disaster?<\/p>\n

You never till you try.<\/p>\n

I’m pleased to say that this turned out better than I expected!<\/p>\n

\"\"<\/a>I used my basic pizza dough recipe<\/a>, using white whole wheat flour and 1\/2C of pumpkin puree.<\/p>\n

I didn’t want to add too much pumpkin because it can weight down a dough (of any kind, cookie, pancake, quickbread…etc) and since this was the first time experimenting with it, I didn’t want to risk total failure.<\/p>\n

I also added in 3 cloves of grated garlic and some Italian seasoning hoping to bump up the flavor index some. The pumpkin required a little extra flour to be added to the mixture.<\/p>\n

The dough ended up being very soft and a little sticky.\u00a0 I became concerned it might not cook up that well.\u00a0 It rose like crazy though! Easily the most out of any of the doughs I’ve made.<\/p>\n

It rolled out very easily but was prone to pulling apart when I placed it on the transfer sheet.\u00a0 The holes were patched up without much fuss.\u00a0 I topped it and crossed my fingers hoping for the best.<\/p>\n

\"\"<\/a>Because I was experimenting with the dough, I didn’t want to go crazy experimenting with toppings and sauce.\u00a0 When fiddling and adjusting recipes, only focus on one element at a time or else the chances of failure increase. Plus it’s easier to stay focused and make notes when you are only fiddling with one ingredient or aspect.<\/p>\n

This pizza had:<\/p>\n