Roasted Pumpkin Pizza

Preheat oven 350ºF.

Remove the seeds and membrane from the pumpkin. The easiest way is to use a spoon and scrape the pumpkin. Now remove the skin; use a serrated knife and hold the pumpkin firmly as you remove the skin. Slice into 1-inch wedges. Then into cubes.

Grab a baking sheet with a rim. Coat the bottom of the sheet with some olive oil and add the pumpkin. Season with cumin to taste (I like cumin so I used about 1 tablespoon), sage, rosemary, paprika to taste (I love paprika so I coat my pumpkin with about 1 tablespoon), and sea salt. Cover with aluminum foil and bake for about 30 minutes.

Grab a cookie sheet and place the naan bread on the sheet. Brush with olive oil. Use a garlic press and press the garlic. Spread evenly on the naan. Set aside. Prepare the red onion topping. Slice the onion into rings. In a bowl, add vinegar and salt. Toss and set aside.

Check on the pumpkin; it should be tender when poked with a fork. Not all pieces will be completely tender. If the majority are, remove from the oven and top the naan bread with pumpkin. Coat with feta and gorgonzola.

Insert back into the oven and bake until the cheese melts a bit.

Now, cook the onions. In a small pot, add a little olive oil. Once the oil is hot and ready, add the onions. (You may add the juice left in the bowl of the onions). Stir occasionally and cook until wilted, about 5 minutes.

It’s assembly time! Top the pizza with the onions and garnish with a few springs of cilantro. Eat up!