In an effort to actually use up things in my fridge before they went bad, I invented a new favorite food: pumpkin, arugula, and parmesan pizza. Okay, invented might be a stretch as I've since found others who had the same sort of idea. Regardless, the result was divine and I am looking forward to using up the new leftover pumpkin puree from my pumpple pies in the same manner.
Pumpkin, arugula, and parmesan pizza
1 whole wheat pizza crust (I used Trader Joe's). I always pre-crisp my TJ's crust and sprinkle it with pepper and/or garlic salt during the crisping stage. Then, build it as you would a normal pizza:
Sauce - approximately 1 to 1 1/2 cups of pumpkin puree (use as much "sauce" as you desire) mixed with garlic powder, onion powder, salt, pepper, and dried sage to taste. I just eyeballed these but would approximate I used about 1 or 1 1/2 tsp of each with a bit more salt & pepper. I also added a little powdered parmesan in the sauce as I had it left over from my Chex Mix making adventure.
Toppings - fresh organic arugula torn into small pieces and piled on top; topped with shaved parmesan; a sprinkle of coarse sea salt and more pepper.
Cook according to crust directions until heated and cheese is melted.
Notes for next time - I put the arugula on before cooking which resulted in crispy greens, but may try next time to add it a little later on so some 'freshness' is retained. I also might try to make the sauce from scratch a bit more - with fresh onions and garlic instead of relying on the powdered versions (but hey, on the fly it worked pretty well!).