Pizza with pumpkin and smoked lard
8 servings
90 minutes
Pizza with pumpkin and smoked bacon is a wonderful blend of Italian tradition and autumn coziness. Its taste is rich and intense: the tender pumpkin gives the dish a sweet velvety texture, while the smoked bacon adds spiciness and pleasant depth. The light acidity of sour cream and tomatoes highlights the overall harmony, while nutmeg brings a subtle spicy note. This dish is perfect for cozy family evenings, especially on cool autumn days when you want to warm up with something homemade and aromatic. The pizza comes out with an appetizing golden crust, and the cheese gives it a soft stretchiness. It can be a delightful treat for guests or simply a way to enjoy the richness of flavors in every bite.
1
Dissolve the yeast in a small amount of water, mix with sifted flour, the remaining water, and vegetable oil, and add salt. Knead the dough and let it rise for about 30 minutes.
- Dry yeast: 20 g
- Water: 250 ml
- Wheat flour: 400 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
2
Cut the pumpkin into slices 0.5 cm thick, place in a small amount of water, bring to a boil, and hold for 3 minutes. Then drain in a colander.
- Pumpkin: 500 g
- Water: 250 ml
3
Peel and slice the onion into strips and fry it in a pan with halved tomatoes.
- Onion: 4 heads
- Cherry tomatoes: 12 pieces
4
Salt the sour cream and add nutmeg.
- Sour cream: 150 g
- Nutmeg: to taste
- Salt: to taste
5
Roll out the dough on a greased baking sheet. Spread sour cream on the dough. Place slices of pumpkin, rings of onion, tomatoes, strips of bacon, and grated cheese on top. Then sprinkle with freshly ground pepper and chopped herbs.
- Sour cream: 150 g
- Pumpkin: 500 g
- Onion: 4 heads
- Cherry tomatoes: 12 pieces
- Smoked lard: 175 g
- Cheese: 225 g
- Ground black pepper: to taste
- Green: to taste
6
Place the pizza in the oven and bake at 180°C for about 40 minutes until golden brown.
- Wheat flour: 400 g