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. 7251145 Upgrade to a paid membership 84182 to unlock all instructions 90042
3. 9060834 Upgrade to a paid membership 91626 to unlock all instructions 15501
4. 2942146 Upgrade to a paid membership 6291 to unlock all instructions 61827
5. 5274464 Upgrade to a paid membership 42456 to unlock all instructions 5723
6. 2926165 Upgrade to a paid membership 19674 to unlock all instructions 5257
7. 3801914 Upgrade to a paid membership 54484 to unlock all instructions 8395
8. 689710 Upgrade to a paid membership 44896 to unlock all instructions 5030
9. 2819228 Upgrade to a paid membership 80806 to unlock all instructions 74292

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. 9096547 Upgrade to a paid membership 18939 to unlock all instructions 82395

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.