25 mins

Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Brush olive oil #1 over pizza crust.
2. 9931617 Upgrade to a paid membership 55367 to unlock all instructions 17877
3. 1320963 Upgrade to a paid membership 90798 to unlock all instructions 65593
4. 5915076 Upgrade to a paid membership 65565 to unlock all instructions 24193
5. 6458314 Upgrade to a paid membership 95471 to unlock all instructions 95303
6. 7302033 Upgrade to a paid membership 86096 to unlock all instructions 46235
7. 5889712 Upgrade to a paid membership 76866 to unlock all instructions 59026
8. 2065036 Upgrade to a paid membership 4807 to unlock all instructions 16007
9. 3950372 Upgrade to a paid membership 70673 to unlock all instructions 90479

Upgrade to a paid membership to unlock all recipe instructions

12 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 6564857 Upgrade to a paid membership 19280 to unlock all instructions 27716

Upgrade to a paid membership to unlock all recipe instructions

32 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Brush olive oil #1 over pizza crust.
2. Heat olive oil #2 in skillet over medium heat.
3. Add shallots and garlic to hot pan and saute for 1 minute.
4. Stir in pumpkin puree, smoked paprika and salt.
5. Cook, stirring often until sauce is thick.
6. Spread sauce over crust.
7. Sprinkle fontina over sauce. Arrange sliced chorizo on top of cheese and sprinkle with fresh sage.
8. Place pizza directly on oven rack or use cookie sheet. Bake at 425 degrees for 12 minutes or until cheese is melted.