Pumpkin Spice Pepperoni Pizza

Ingredients

• 1 pound (16 ounces) pizza dough, fresh or frozen, thawed
• 1/3 cup pumpkin puree
• 1 tablespoon olive oil
• 2 cloves fresh garlic, minced
• 1/2 teaspoon McCormick® Pumpkin Pie Spice
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 15 to 20 pepperoni slices
• 1/4 teaspoon McCormick® Oregano Leaves
• Frank's RedHot® Hot Honey Squeeze Hot Sauce

directions

1. PREHEAT oven to 450°F. Meanwhile, allow pizza dough to come to room temperature.
2. TURN dough out onto lightly floured surface. Roll and stretch into a circle, 14-inches across. Transfer dough to a large baking sheet, reshaping as needed.
3. MIX pumpkin puree, olive oil, garlic and Pumpkin Pie Spice in small bowl, adding salt and pepper, to taste. Spoon pumpkin sauce mixture onto dough and spread evenly, leaving a 1-inch border for the crust. Sprinkle with mozzarella and Parmesan, then top with pepperoni. Sprinkle with oregano.
4. BAKE 10 to 12 minutes, or until crust is golden brown and cheese is melted. Remove from oven and drizzle with RedHot Hot Honey Squeeze, to serve.
   
   Tip:
   • To bake using a pizza stone, allow stone to preheat along with the oven. The stone should be hot when the pizza is ready to bake. Shape pizza dough on floured surface. Sprinkle pizza peel or large flat baking sheet with cornmeal. Transfer dough to peel or baking sheet, reshaping and assembling pizza as directed. (Once your pizza has been assembled on the peel, give it a little shake to make sure it will slide off easily. If the pizza doesn’t budge, sprinkle a little more cornmeal underneath.) Carefully remove hot stone from oven and immediately transfer pizza onto stone. Return to oven and bake pizza as directed.
   • You can also shape and assemble the pizza on a large sheet of parchment paper, then transfer the pizza, using the parchment as a vehicle, to the pizza stone.