Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 servings


  • 2 tbsp Extra Virgin Olive Oil divided
  • 4 Sage Leaves
  • 1 medium Onion chopped
  • 1 clove Garlic peeled
  • 1 pint Angel Sweet® Tomatoes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • 15 oz Pumpkin Purée
  • 1 ball Pizza Dough fresh, homemade or store bought
  • 1 cup Gruyère Cheese grated
  • 2 Wild Wonders® Peppers julienned
  • 1/4 cup Kalamata Olives sliced
  • 1 Shallot thinly sliced
  • Balsamic glaze for garnish


  • Preheat the oven to 450ºF. Heat 1 Tbsp. extra-virgin olive oil in a large dutch oven over medium-high heat. Add in the sage leaves and gently fry on both sides, about 1-2 minutes. Remove from the oil and place on a paper-towel lined plate to cool.
  • To the oil, add in the onion and sauté until softened, about 4-5 minutes. Add in the garlic clove followed by the Angel Sweet® and Kosher salt. Cook until the tomatoes just start to burst, about 6-7 minutes. Add in the pumpkin purée, stir to combine, and cook until heated through, about 2-3 minutes. Remove the pot from the heat to cool slightly. Once cooled, use an immersion blender to purée the sauce. Set aside.
  • Drizzle the remaining 1 Tbsp. extra-virgin olive oil onto a baking sheet. Stretch and shape the pizza dough into an oblong shape and place on the greased baking sheet. Top the pizza dough with some of the Angel Sweet®-Pumpkin Sauce followed by the Gruyère cheese, Wild Wonders® Peppers, Kalamata olives, and shallots. Place in the oven and bake until the crust is golden brown, about 10-12 minutes.
  • Top with fried sage leaves and a drizzle of balsamic glaze and serve.
Estimated Cost Per Serving:

Tips & Notes

Recipe contributed by #HalfYourPlate Friend Sunset
Sunset Mastronardi Logo

Related recipes

Cauliflower “Fried Rice”
Baked Herb Pita Crisps with Roasted Carrot Dip
California Asparagus Frittata with Red Bell Pepper and Feta

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.