Pizza with pumpkin and smoked mozzarella
8 servings
50 minutes
Pumpkin and smoked mozzarella pizza is a delightful combination of creamy pumpkin puree and aromatic cheese that transports us to the cozy atmosphere of Italian evenings. Italian cuisine is renowned for its ability to turn simple ingredients into culinary masterpieces, and this recipe is a perfect example. Smoked mozzarella adds a rich, slightly smoky flavor to the dish, while roasted pumpkin contributes a sweet velvetiness. Vegetables like zucchini and bell peppers enrich the dish with freshness and a light crunch. The pizza is perfect for an autumn dinner with family or friends, and fresh basil leaves add a subtle spicy accent. This dish combines comfort and elegance, creating a true symphony of flavors on your table.
1
Cut the pumpkin into cubes, mix with 1/4 cup of olive oil and salt, spread on a baking sheet, and bake for twenty-five minutes at 260 degrees. Place in a blender, add 200 grams of mozzarella, ricotta, cream, and salt, and blend until smooth.
- Pumpkin: 1 kg
- Olive oil: 0.8 glass
- Smoked mozzarella (scamorza affumicata): 650 g
- Heavy (double) cream: 2 tablespoons
- Ricotta cheese: 2 tablespoons
- Coarse salt: to taste
2
Cut the bell pepper into small cubes. In a pan, sauté the chili in 1/4 cup of olive oil. Add the chopped zucchini and salt. Sauté, then transfer to a bowl. Quickly sauté the pepper in the remaining oil.
- Chili flakes: 1 teaspoon
- Olive oil: 0.8 glass
- Courgette: 2 pieces
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Coarse salt: to taste
3
Divide the dough into 4 parts, shape into balls, and flatten each into a circle about 25 cm in diameter. Place half a cup of pumpkin puree on each, top with a quarter of zucchini, a quarter of pepper, a few slices of mozzarella, and basil leaves. Drizzle with olive oil. Bake for three to four minutes.
- Pizza dough: 1.3 kg
- Pumpkin: 1 kg
- Courgette: 2 pieces
- Red sweet pepper: 1 piece
- Smoked mozzarella (scamorza affumicata): 650 g
- Basil leaves: 16 pieces
- Olive oil: 0.8 glass
