Pumpkin and Prosciutto Pizza

What can I say...I'm on a pizza kick! I had a version of this pizza at a  local resteraunt and I  had to have it again! I made a few alterations and am in looove. The pumpkin puree for a tomato sauce replacement is a yummy and refreshing twist and pairs great with the salty prosciutto, tangy goat cheese and fresh sage.

Pumpkin and Prosciutto Pizza

Ingredients:
Pizza dough
Fresh pumpkin puree, directions below
Fresh mozzarella
Prosciutto ( I say the more the better!)
2-3 Tbl fresh chopped sage
Goat cheese, crumbled
Butter
Salt and Pepper

Directions:
Pumpkin Puree:
Preheat oven to 350 degrees. Cut fresh pumpkin in half and remove seeds and stringy membrane. Cut pumpkin into large pieces and place on oven tray and drizzle with olive oil. Bake 45 minutes or until pumpkin is soft. Let cool completely before handling. Scrape the soft pulp from the skin and into a food processor or heavy duty blender. Pulse until evenly pureed. Add butter, salt and pepper to taste and blend until a creamy consistency.

Assembly:
Roll out store bought or fresh pizza dough. Spread pumpkin puree over dough. Distribute fresh mozzarella slice over pizza and top with prosciutto pieces. Sprinkle fresh sage and goat cheese over pizza and bake for 13-15 minutes until crust is lightly browned.