Autumn Pizza Bianca with Pumpkin, Sage, and Goat Cheese - photo 1
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Autumn Pizza Bianca with Pumpkin, Sage, and Goat Cheese

Pizza and Pasta Main Dishes Vegetarian Dishes 120 min Medium 17 wyświetleń ~36.70 PLN - (0)
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Description

This pizza is the essence of autumn enclosed in a crispy, homemade crust. Instead of traditional tomato sauce, the base here is a delicate olive oil that perfectly enhances the flavors of the other ingredients. The star of the show is roasted hokkaido pumpkin – its natural sweetness pairs wonderfully with the slightly spicy, creamy goat cheese. Fresh sage adds a herbal, slightly earthy aroma that transports us straight to an autumn forest. Red onion brings a touch of sharpness and crunch, while optional toasted walnuts and a drizzle of honey or maple syrup create an incredibly complex and satisfying flavor composition. Visually, the pizza is stunning: the intense orange of the pumpkin, the white of the cheese, and the green of the sage create an appetizing mosaic of colors. This dish is perfect for a special dinner for two or a gathering with friends over a glass of white wine.

Ingredients (14)

Servings:
4
  • Type 00 wheat flour 500 g
  • Water 300 ml
  • Fresh yeast 25 g
  • Extra virgin olive oil 0.2 łyżek
  • White sugar 5 g
  • Hokkaido pumpkin 400 g
  • Goat cheese (roll) 150 g
  • Mozzarella cheese (shredded) 200 g
  • Red onion 100 g
  • Fresh sage 15 g
  • 🌿 Przyprawy
  • Sól morska drobnoziarnista 2 łyżeczki
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey or maple syrup 1 łyżka
💰 Szacowany koszt dania: ~36.70 PLN (9.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pizza dough

1

Start by preparing the yeast starter. In a small bowl or cup, place the crumbled fresh yeast. Add a teaspoon of sugar and pour in about 100 ml of lukewarm water (it should be around 35-37°C, meaning it feels pleasant to the touch but not hot). Mix thoroughly with a fork until the yeast and sugar are completely dissolved. Set the bowl in a warm, draft-free place for about 10-15 minutes. After this time, a thick, frothy 'foam' should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, White sugar, Water
The most common mistake is using water that is too hot, which kills the yeast. Check the water temperature by dipping your finger in it - if it doesn't burn, it's suitable. If after 15 minutes the starter hasn't 'moved', it means the yeast is stale and you need to start over with a new batch.
2

In a large bowl, sift the wheat flour. Sifting will aerate the flour, making the dough lighter and fluffier. Add salt and mix it thoroughly with the flour using a spoon or whisk. Make a well in the center of the flour, resembling a volcano crater.

Ingredients: Type 00 wheat flour, Sól morska drobnoziarnista
Use a large bowl to have enough space for kneading the dough. Mixing the salt with the flour before adding the yeast is important because direct contact of salt with the yeast can weaken its action.
3

Pour the risen yeast starter into the well in the flour, add the rest of the warm water (200 ml) and one tablespoon of olive oil. Start gently mixing the ingredients using a fork or wooden spoon, scooping the flour from the edges into the center. Mix until the ingredients roughly combine and a sticky, irregular ball of dough forms.

Ingredients: Extra virgin olive oil, Water
Don't worry if the dough is very sticky at this stage – that's normal. It's just about the initial mixing of the ingredients before kneading.
4

Transfer the dough to a lightly floured kitchen counter or pastry board. Start kneading. Fold the dough from the bottom, fold it in half, and press it down with the palm of your hand, pushing it away from you. Turn the dough 90 degrees and repeat the process. Knead the dough vigorously for about 10-12 minutes. The finished dough should be smooth, elastic, and springy. When you press it with your finger, the indentation should slowly return to its original shape. The dough should no longer stick to your hands.

Ingredients: Type 00 wheat flour
If you have a stand mixer, use the dough hook and knead on low speed for about 8 minutes. The key is patience – do not add too much flour while kneading, even if the dough is sticky at first. Too much flour will make the pizza tough.
5

Form a smooth ball from the kneaded dough. Grease the bowl in which you mixed the ingredients with a little olive oil. Place the ball of dough in it and turn it a few times so that it is coated with a thin layer of fat. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm place for about 60-90 minutes. The dough should double in size during this time.

Ingredients: Extra virgin olive oil
The ideal place for rising is an oven with just the light on (without heat) or a spot near a radiator. Coating the dough with oil prevents a dry crust from forming on its surface.

Preparation of toppings

6

While the dough is rising, prepare the toppings. Wash the hokkaido pumpkin thoroughly under running water and dry it. You do not need to peel it. Cut it in half and use a spoon to remove the seed cavity along with the fibrous flesh. Then, slice the pumpkin into very thin slices, about 2-3 mm thick. Peel the red onion and cut it into thin feathers. From the bunch of sage, pluck a dozen of the nicest leaves.

Ingredients: Hokkaido pumpkin, Red onion, Fresh sage
Use a sharp knife and a stable cutting board. The thinner the slices of pumpkin, the faster they will soften during baking and better combine with the other ingredients.
7

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped pumpkin and a few sage leaves. Season with salt and freshly ground pepper. Sauté for about 5-7 minutes, stirring occasionally, until the pumpkin is slightly softened and lightly browned. It should not be completely soft, as it will continue to cook in the oven. Remove from the skillet and set aside to cool slightly.

Ingredients: Hokkaido pumpkin, Fresh sage, Extra virgin olive oil, Sól morska drobnoziarnista, Pieprz czarny świeżo mielony
This step is important to ensure that the pumpkin is fully cooked on the pizza. Sautéing it with sage adds an extra, deep aroma.

Shaping and baking the pizza

8

Preheat the oven to the highest temperature it offers (usually 240-250°C), using the top and bottom heat function. If you have a pizza stone, place it on the middle rack and heat it along with the oven. If not, you can heat an empty baking sheet by turning it upside down.

Very high temperature and a well-heated stone or baking sheet are the keys to achieving a crispy pizza crust. The oven should preheat for at least 30 minutes.
9

Remove the risen dough from the bowl onto a lightly floured surface. Gently deflate it by kneading a few times. Divide the dough into two equal parts. Shape each part into a ball. Take one ball and start shaping it. Place it on the surface and gently flatten it with your hand. Then, using your fingertips, begin to press the dough, starting from the center and moving towards the edges, leaving about 1-2 cm of an untouched rim. Lift the dough and gently stretch it on the knuckles of your hands, rotating until you achieve a circle with a diameter of about 30 cm with a clearly thicker edge.

Ingredients: Type 00 wheat flour
Avoid using a rolling pin! Rolling presses air bubbles out of the dough, making the pizza flat and hard. Hand shaping allows you to keep air in the edges, creating a fluffy and crispy 'cornicione'.
10

Transfer the shaped pizza base onto a piece of parchment paper or onto a pizza peel dusted with semolina/flour. Brush the entire surface of the dough (except for the edges) with the remaining tablespoon of olive oil. Evenly distribute half of the grated mozzarella. Then, arrange half of the sautéed pumpkin and half of the red onion slices. Finally, crumble half of the goat cheese roll on top.

Ingredients: Extra virgin olive oil, Mozzarella cheese (shredded), Hokkaido pumpkin, Red onion, Goat cheese (roll)
Parchment paper will make it easier to transfer the pizza to the hot stone or baking sheet. Do not overload the pizza with toppings, as this may cause the dough to become soggy and undercooked.
11

Carefully slide the pizza (along with the baking paper) onto the preheated stone or baking sheet in the oven. Bake for about 10-14 minutes, until the edges of the crust are nicely risen and golden-brown, and the cheese is appetizingly melted and slightly browned. Baking time depends on the power of the oven, so keep an eye on the pizza towards the end.

If you have a convection function with a grill, you can turn it on for the last 1-2 minutes of baking to further brown the cheese and edges.
12

Carefully remove the finished pizza from the oven. Immediately decorate it with fresh sage leaves. If you are using optional ingredients, sprinkle the pizza with coarsely chopped, toasted walnuts and drizzle lightly with honey or maple syrup. Let it rest on the board for a minute, then cut into pieces and serve immediately. Repeat steps 9-12 with the second batch of dough and toppings.

Ingredients: Fresh sage, Walnuts, Honey or maple syrup
Adding fresh herbs, nuts, and honey after baking allows you to preserve their full aroma and texture. Serve the pizza on a wooden board – it will keep the heat and crispness of the crust longer.

Fun Fact

💡

Pizza Bianca, or 'white pizza', without tomato sauce, has its roots in ancient Rome. Originally, it was a simple form of focaccia, drizzled with oil, salt, and herbs, baked by bakers to check the oven temperature before placing bread inside. Over time, other ingredients such as cheeses and vegetables began to be added to it.

Best for

Jesienny wieczór z przyjaciółmi Elegancka kolacja we dwoje Weekendowy obiad rodzinny Spotkanie przy winie

Tips

🍽️ Serving

Serve the pizza immediately after taking it out of the oven, cut into 6 or 8 pieces using a sharp pizza cutter. It pairs perfectly with a light, crisp white wine, such as Pinot Grigio or Sauvignon Blanc, which will enhance the freshness of the ingredients. You can also serve it with arugula salad with vinaigrette dressing to balance the richness of the flavors.

🥡 Storage

If you have leftover pizza slices, wait until they cool completely. Then wrap them tightly in aluminum foil or transfer them to an airtight container and store in the fridge for up to 2 days. To reheat, place the slices on a dry, heated skillet and warm them covered for a few minutes until the bottom becomes crispy and the cheese melts again. Avoid reheating in the microwave, as it will make the crust chewy.

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