Oh there's pumpkin pie, and then there's Pumpkin Pie. This seasonal specialty from Pitfire in LA comes topped with velvety bites of butternut squash, wilted Swiss chard, a three cheese blend of mozzarella, Parmesan, and fontina, sage, browned butter and is crowned with toasted pumpkin seed oil and pepitas. Follow these instructions to make it at home.
Brussel Sprout and Potato
Brussels sprouts on pizza are a good idea anytime of year, but the rich combo of brie and fontina oozing over a bed of sliced fingerling potatoes takes this pie into full on Fall mode. Try it at home.
Capricole Goat Cheese Pizza by Bar Toma
Bar Toma in Chicago captures the season with their Capricole Goat Cheese pie. Toasted hazelnuts, melted leeks, dates, thyme, and a drizzle of balsamic come together on their Roman crust. Try this combo on one of your own pies — the deets are here.
Cer Te's Slice of Thanksgiving
Take a note from Cer Te in NYC and forgo the Thanksgiving leftover sandwich in lieu of the Thanksgiving pizza! Theirs comes topped with turkey meatballs, mashed potatoes with giblet gravy, butternut squash, cranberries, and mozzarella.
Thanksgiving Leftover Pizza a la Kuban
Pizza del Papa from Keste
Mushroom Pizza from Franny's
Earthy with a sharp, salty Grana Padano base, the "Mushroom pizza" from Franny's in Brooklyn makes for a perfect cold weather pie. Their mix of royal trumpet, white cremini, shiitake, and Hen of the Woods mushrooms stay tender and meaty and offer a different combo of mushrooms in each bite.
With tomorrow being Thanksgiving, you may be skipping the pies, but don't forget garlic knot and sausage stuffing. It's still possible to work a pizza-flavored side into your Thanksgiving spread. Right this way for the recipe.