Stuffed Crust Pumpkin Pizza

I have made this pizza a number of times but never with stuffed crust, actually I have never done stuffed crust on any pizza I have made. I just thought it would be a fun and easy way to mix up pizza night. Pizza is one of those quick and easy weekday dinners that everyone loves and this one in particular has become a family favorite. If you have never had pumpkin and arugula together you are missing out! It is my go to green for any dish I make with pumpkin. They complement each other so well. You will see what I am talking about when you bite into it!

You Will Need:

Pizza dough homemade or store bought, I usually pickup pre-made frozen dough (check to make sure it is vegan first)

1/2 can unsweetened pumpkin puree.

2 tsp pumpkin pie spice

1 tbs agave nectar

1/2 a package vegan daiya mozzarella cheese

10 red grapes cut in half

1 shallot thinly sliced.

A handful of fresh arugula 

TVP crumbles

2 tsp Fennel seed

a little olive oil

1 tbs. nutritional yeast

1 tsp. oregano

Preheat oven to 425.  Hydrate your TVP with boiling water. Then cook in a little oil with the fennel until browned.  Roll out your dough so that it larger than your pizza pan. In a bowl mix together the pumpkin, pie spice and agave nectar. Spread some of the cheese around the edge of the dough then fold the dough over the cheese and press the dough together. Brush the crust with olive oil. Then sprinkle with the nutritional yeast and oregano.  Spread the pumpkin mixture over the dough. (I use about half and save the rest for our next pizza night) Sprinkle on the rest of the cheese, your grapes, shallots and prepared TVP. Leave off the arugula for now. Bake for about 20 mins. Remove from oven and toss the arugula on, allow to cool. Slice and serve.