Apparently I have the taste buds of a 16-year-old girl, so I view the preponderance of pumpkin-spice flavoring as a good thing. Not everyone agrees:
I poked around the Moab City Market for a while trying to find a pizza dough I liked. The Pillsbury in-a-can stuff is all square, and I wasn't sure if I could knead it and add something to it. Eventually I settled on Fleischmann's pretzel mix after remembering two colleagues going back and forth on the simmilarity of pizza dough to pretzel dough.
I decided to follow the instructions for the pretzel rolls. When mixing the dough I dumped in some pumpkin spice. I added a sensible amount and then added some more. To give you an idea, I don't think the pretzel dough is usually that brown. Then I let it sit for half an hour, as instructed.
After the allotted time, I sprinkled it with some more spice.
I bought pizza sauce (sacrilege!), but added some spices to it. And some big spoonfuls of Libby's pumpkin filling. So the pizza has more pumpkin than 99% of pumpkin-spice products.
I topped it with pepperoni, mushroom, and red onion. I didn't want to complicate the flavors with excess topping, but I also wanted to use up the vegetables I had in the fridge.
I cooked it for about thirty minutes at 400° Fahrenheit. It smelled amazing while cooking.
So, how did it taste? The pumpkin the sauce was similar to pumpkin salsa, not very overpowering, just a note. The nutmeg in the crust was obvious at first, then died away. I probably should have added more pumpkin and pumpkin spice...