Vegan Shiitake, Asparagus, Cranberry & Pumpkin Pizza

I don't really like to cook with mushrooms that often, but when I do, I love to try and keep the integrity of the mushroom intact as much as possible. Another pizza craving hit me and we had some leftover pumpkin in the fridge and thought it would be a great ~sauce~ for a pizza. The shiitake mushrooms just seemed like the best mushroom for this pizza and I already had the rest of the ingredients so it seemed like a great idea, and like all of my pizzas, I really enjoy the experimental aspect of it all. So much fun.

Ingredients:

• 1/2 lb asparagus
• 15-20 shiitake mushrooms
• 1 c pumpkin puree
• 1/2 c dried cranberries
• 1/2 white onion
• 2 T maple syrup
• 2 T sriracha
• 1 whole wheat pizza dough
• 3 fresh sage leaves
• olive oil
• salt, pepper, red pepper flakes, and cinnamon to taste

1. Preheat oven to 450° F. On a lined baking sheet, spread out your asparagus and roast for 1/2 the usual roasting time, about 10 minutes and then remove from the oven.

2. Dice up the fresh sage and the white onion.

3. Remove the stems from the shiitake mushrooms, but leave fully intact.

4. In a small saucepan, add the pumpkin puree, sage, salt, pepper, red pepper flakes, and cinnamon.

5. In a medium skillet, drizzle a little olive oil. Over medium-high heat, sauté the shiitake mushrooms and white onion until the onions are translucent and the mushrooms begin to soften.

6. Once the shiitake mushrooms are soft, turn off the heat and remove them from the pan.

7. Add the onions to the pumpkin puree, turn heat on to medium and stir until warmed all of the way through and the flavors are incorporated.

8. Stretch your pizza dough and place on your pizza stone or baking sheet. Do not forget the cornmeal! It's a lifesaver x 1000! With a spatula, spread out the pumpkin mixture.

9. Add the half roasted asparagus on top of the pumpkin.

10. Followed by the shiitake mushrooms.

11. Then add the dried cranberries on top.

12. Next, in a small bowl. Combine the maple syrup and the sriracha and mix until all combined. Drizzle over the top of the pizza and brush into the crust, covering the edges.

13. Bake in the oven for 12-14 minutes until the crust is nice and golden and the middle is cooked.

I really cannot complain about any aspect of this pizza. First the colors just really excite me. The bright orange and green, the dark cranberries, and the soft brown mushrooms just really bring it all together. The flavors just seep of autumn and the mushrooms were woodsy, yet buttery plus gives the pizza a meat texture that even non-vegans would enjoy. I can't wait to go home for the holidays and whip up a bunch of pizza for the fam!

Cheers,

Kate