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

Wegetariańskie Pikantne Pizza and Pasta Vegetarian Dishes Dishes for Special Occasions 120 min Medium 15 wyświetleń ~33.56 PLN - (0)
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Description

This unique pizza is the essence of autumn on a plate. Instead of traditional tomato sauce, its base is a velvety, slightly sweet purée of roasted Hokkaido pumpkin, seasoned with aromatic nutmeg and garlic. Against this backdrop, creamy, slightly tangy goat cheese and delicate, melt-in-your-mouth mozzarella create a perfect harmony. The dish is completed with crispy sage leaves, which become incredibly aromatic during baking, and optionally toasted walnuts that add texture. This dish is not only a feast for the palate but also for the eyes – the intense orange of the pumpkin, the white of the cheeses, and the green of the sage create a beautiful, appetizing composition. An ideal choice for an elegant dinner, a gathering with friends, or simply as a way to celebrate autumn flavors. Serve it with a light arugula salad and a glass of white wine.

Ingredients (14)

Servings:
4
  • Type 00 wheat flour 500 g
  • Fresh yeast 25 g
  • Lukewarm water 300 ml
  • Cukier drobny 5 g
  • Extra virgin olive oil 0.2 łyżek
  • Hokkaido pumpkin 400 g
  • Garlic 2 ząbki
  • Mozzarella cheese in balls 2 szt.
  • Goat cheese (roll) 150 g
  • Fresh sage 0.5 pęczek
  • 🌿 Przyprawy
  • Sól drobnoziarnista 2 łyżeczki
  • Ground nutmeg 1 łyżeczka
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 40 g
💰 Szacowany koszt dania: ~33.56 PLN (8.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pizza dough

1

We start with the heart of every pizza – the dough. In a large bowl or cup, crumble fresh yeast. Add a teaspoon of sugar, then pour in 100 ml of lukewarm water. Gently mix with a fork until the yeast and sugar dissolve. Cover with a cloth and set aside in a warm place (e.g., near a radiator or in a slightly heated oven) for about 10-15 minutes. After this time, a thick, beige foam, known as the 'cap', should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Cukier drobny, Lukewarm water
This is a crucial moment! If the foam does not appear, it means that the yeast is inactive (e.g., old or the water was too hot). In that case, you need to start over; otherwise, the dough will not rise. The temperature of the water is critical - too cold will not wake the yeast, too hot (above 45°C) will kill it.
2

In a large bowl, sift the wheat flour, then add salt. Use a spoon or whisk to mix the salt well with the flour. Doing this now will ensure that the salt is evenly distributed and does not come into direct contact with the freshly added yeast, which could weaken their effectiveness.

Ingredients: Type 00 wheat flour, Sól drobnoziarnista
Sifting the flour is not absolutely necessary, but it aerates it and helps achieve a lighter dough. Use a really large bowl to have plenty of space while mixing and kneading.
3

Make a well in the center of the mound of flour, resembling a volcano crater. Pour the prepared, frothy yeast mixture into this well. Then add the remaining 200 ml of lukewarm water and olive oil. Using a fork or wooden spoon, gently start mixing the liquids, gradually incorporating the flour from the edges of the 'crater' into the center. Continue until a loose, sticky mass forms.

Ingredients: Lukewarm water, Extra virgin olive oil
Don't worry if the dough is very sticky at this stage – that's normal. The goal is to initially combine all the ingredients before proper kneading.
4

Transfer the dough to a lightly floured countertop. Now it's time for the most important part – kneading. Knead the dough for about 10-12 minutes. Use the heel of your hand to push the dough away from you, then fold it in half, turn it 90 degrees, and repeat the process. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands. When pressed with a finger, it should slowly return to its shape. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 7-8 minutes.

Kneading is key to developing the gluten network that will make the pizza elastic and crispy. Don't shorten this time! If the dough is very sticky, sprinkle a little flour on the surface, but not too much, so the dough doesn't become 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 so that it is coated with a thin layer of fat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and set it in a warm place for about 60-90 minutes. The dough should at least double in volume during this time.

Brushing the dough and the bowl with oil prevents drying out and the formation of a hard crust on the surface. The rising time depends on the ambient temperature – the warmer it is, the faster the dough will rise.

Preparation of the sauce and toppings

6

While the dough is rising, prepare the purée. Preheat the oven to 200°C (fan). Wash the Hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous flesh. You don't need to peel the skin - it will soften and is edible after baking. Cut the pumpkin into smaller pieces (about 3-4 cm), place them on a baking sheet lined with parchment paper, drizzle lightly with oil, and bake for 20-25 minutes until completely soft. After baking, set aside to cool slightly.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil
To check if the pumpkin is ready, pierce it with a fork. It should go in without any resistance. Roasting instead of boiling concentrates the flavor of the pumpkin and makes the purée not watery.
7

Transfer the soft flesh of the pumpkin (including the skin) to a blender bowl or a tall container. Add the peeled garlic cloves, a pinch of nutmeg, salt, and freshly ground pepper. Blend everything into a smooth, uniform mixture. Taste and adjust seasoning if necessary. The purée should have the consistency of a thick sauce.

Ingredients: Garlic, Ground nutmeg, Sól drobnoziarnista, Pieprz czarny świeżo mielony
If you don't have a blender, you can use a potato masher, and press the garlic through a garlic press. The consistency may be less smooth, but just as tasty. If the purée is too thick, add a tablespoon of water or oil.
8

Prepare the remaining ingredients. Remove the mozzarella from the brine and dry it well with a paper towel, then tear it into smaller pieces. Crumble the goat cheese into small chunks with your fingers. Wash and dry the sage leaves. If you are using walnuts, chop them roughly.

Ingredients: Mozzarella cheese in balls, Goat cheese (roll), Fresh sage, Walnuts
Properly drying the mozzarella is very important! If you don't do this, it will release too much water while baking and the pizza will be soggy. You can drain it even an hour in advance and leave it on a strainer.

Shaping and baking the pizza

9

About 30 minutes before baking, place a pizza stone or an upside-down large baking sheet in the oven. Preheat the oven to the highest temperature it offers (usually 240-250°C, with top and bottom heating). The stone or sheet must be very hot for the bottom of the pizza to be crispy.

Using a pizza stone makes a huge difference in the texture of the crust. If you don't have one, a thick, well-heated baking sheet is the best alternative. Be careful when placing and removing the pizza from such a hot oven.
10

Take the risen dough out onto the countertop and briefly knead it to release the gas. Divide it into two equal parts. Shape each part into a ball. Take one ball and, on a lightly floured surface, start shaping it. Do not use a rolling pin! Stretch the dough with your hands, starting from the center and moving your fingers towards the edges, leaving a slightly thicker rim. Rotate the dough to form a round flatbread with a diameter of about 30 cm.

Hand stretching instead of rolling allows you to keep air bubbles in the edges of the dough, making them fluffy and risen. This is a technique used by professional pizza makers!
11

Transfer the shaped dough onto a piece of parchment paper or a pizza peel dusted with semolina. Spread half of the prepared pumpkin purée evenly in the center, leaving about a 1-2 cm border. Distribute half of the torn mozzarella, crumbled goat cheese, and sage leaves. If using nuts, sprinkle them on top.

Ingredients: Mozzarella cheese in balls, Goat cheese (roll), Fresh sage, Walnuts
Don't overdo it with the sauce and toppings. An overloaded pizza may have trouble cooking through on the bottom and could end up being soggy. Less is more!
12

Using a spatula or sliding it off the parchment paper, transfer the pizza to the preheated stone or baking sheet in the oven. Bake for about 8-12 minutes, until the edges are golden-brown and crispy, and the cheese is deliciously melted and slightly browned. Baking time depends on the power of the oven.

Watch the pizza closely, especially towards the end of baking, as it can easily burn at high temperatures. Every oven is different, so it's a good idea to monitor the process the first time.
13

Carefully remove the finished pizza from the oven. Wait a minute before slicing. Drizzle with a bit of good quality olive oil and sprinkle with freshly ground black pepper. Cut into pieces and serve immediately. Repeat steps 10-13 with the second portion of dough.

Ingredients: Extra virgin olive oil, Pieprz czarny świeżo mielony
Drizzling with olive oil at the end adds freshness and aroma. For cutting, it's best to use a special round pizza cutter or a very sharp chef's knife.

Fun Fact

💡

Pizza without tomato sauce, like this one, is called 'pizza bianca' (white pizza) in Italy. The tradition of baking it is as old as that of classic pizza with tomatoes and dates back to a time when tomatoes were not yet popular in Europe.

Best for

Jesienny wieczór z przyjaciółmi Elegancka kolacja we dwoje Weekendowy projekt kulinarny Kreatywna alternatywa dla tradycyjnej pizzy

Tips

🍽️ Serving

Serve the pizza hot, straight from the oven. It pairs perfectly with a light arugula salad, drizzled with vinaigrette and sprinkled with Parmesan flakes. For added sweetness, you can drizzle it with a bit of honey or maple syrup. A chilled white wine, such as Sauvignon Blanc or Pinot Grigio, will be the perfect drink.

🥡 Storage

If there are any leftovers, let them cool completely, then wrap tightly in aluminum foil or transfer to an airtight container. Store in the refrigerator for up to 2 days. To reheat, place the pizza on a dry, heated skillet and warm it covered for a few minutes until the bottom becomes crispy again. Avoid reheating in the microwave, as it will make the crust chewy.

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