Pizza Adventures

Last month I had some of the most creative, unique pizzas I've ever eaten.  On holidays we ate at the Rocky Mountain Flatbread Company in Canmore and had chicken/apple with pesto and a Thanksgiving inspired special.  I had never thought about putting turkey, pumpkin or yams on a pizza before this!  Then in Banff I couldn't resist another wood fired pizza at the Bison Restaurant - smoked bison, caramelized onions, edamame beans and fresh mozzarella were too intriguing.  And it was one of the best pizzas I've eaten - ever.  So, naturally I felt inspired when I arrived back home.  I wanted to attempt my own version of the Thanksgiving dinner on flatbread but simplified.

 I began with my normal dough recipe - whole wheat and honey with Italian seasonings.  I also added a touch of nutmeg and allspice, keeping with the Thanksgiving inspiration.  

The sauce was a pumpkin bechamel (a pumpkin based cream sauce).  Begin by making a rue then adding pumpkin, spices and milk.  Simmer until thickened.  

For the toppings I cut up leftover turkey breast, caramelized onions, roasted and cubed yams then topped the whole thing with goat's milk cheddar.  

The Rocky Mountain pizzas.

And somewhere along the way I discovered that the Flatbread Company sells frozen versions of their pizzas.  When we stopped at Planet Organic for groceries on the way back home I grabbed one to try.  Not the same as the real deal, finished in their awesome oven but still very tasty.