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. 7678445 Upgrade to a paid membership 99215 to unlock all instructions 80126
3. 6389003 Upgrade to a paid membership 53982 to unlock all instructions 39873
4. 6683860 Upgrade to a paid membership 4408 to unlock all instructions 71944
5. 6482035 Upgrade to a paid membership 9188 to unlock all instructions 92282
6. 7846825 Upgrade to a paid membership 78687 to unlock all instructions 31565
7. 2046247 Upgrade to a paid membership 11456 to unlock all instructions 8344
8. 4723231 Upgrade to a paid membership 2252 to unlock all instructions 86168
9. 1152260 Upgrade to a paid membership 91830 to unlock all instructions 77306

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. 1249808 Upgrade to a paid membership 7511 to unlock all instructions 63284

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.