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1
Combine water, sugar, and yeast in a large bowl; let stand 5 minutes.
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2
Lightly spoon flour into dry measuring cups; level with a knife.
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3
Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place for 30 minutes.
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4
Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.
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5
Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms.
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6
Turn dough out onto a floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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7
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
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8
Punch dough down; cover and let rest 5 minutes.
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9
Divide dough in half and shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere.
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10
Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
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11
Preheat oven to 400u00b0F.
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12
Uncover dough and bake at 400u00b0 for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.
