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

Pizza and Pasta Lunches Dishes for Special Occasions 110 min Medium 15 wyświetleń ~36.49 PLN - (0)
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Description

This pizza is the essence of autumn enclosed in a crispy, homemade crust. Instead of the classic tomato sauce, the base here is a delicate olive oil that perfectly highlights the flavors of the other ingredients. Sweet, roasted hokkaido pumpkin creates a harmonious duet with the intense, slightly tangy goat cheese. The dish is completed by aromatic, crispy sage after baking and thin slivers of red onion that add spiciness and color. Visually, the pizza looks incredibly appetizing – the golden crust, orange cubes of pumpkin, white spots of cheese, and green sage leaves create a beautiful autumn composition. This dish is perfect for cooler evenings, warming and delighting with its depth of flavor. It works wonderfully as a main meal for dinner with friends, served with a glass of light white wine.

Ingredients (14)

Servings:
4
  • Type 00 wheat flour 500 g
  • Water 300 ml
  • Fresh yeast 15 g
  • sugar 5 g
  • Extra virgin olive oil 0.2 łyżek
  • Hokkaido pumpkin 400 g
  • Goat cheese (roll) 150 g
  • Mozzarella balls 2 szt.
  • Red onion 150 g
  • Fresh sage 15 g
  • 🌿 Przyprawy
  • Fine sea salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey or maple syrup 1 łyżka
💰 Szacowany koszt dania: ~36.49 PLN (9.12 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 (taken from the measured total). Mix everything thoroughly with a small spoon until the yeast is completely dissolved. Cover the bowl with a cloth and set it in a warm place for 10-15 minutes. The starter is ready when a thick, beige foam appears on its surface - this is a sign that the yeast is active and working.

Ingredients: Fresh yeast, sugar, Water
Make sure the water is not hot (above 40°C), as this will kill the yeast. It should feel pleasantly warm to the touch. If no foam appears after 15 minutes, the yeast is likely inactive, and you should start over with a fresh batch.
2

In a large bowl, sift the type 00 wheat flour. Sifting will aerate the flour, making the dough lighter. Add salt and mix it with the flour using a spoon. Make a well in the center of the flour, creating what is known as a 'well'.

Ingredients: Type 00 wheat flour, Fine sea salt
Use a large bowl to have enough space for kneading the dough. Never add salt directly to the yeast starter, as it can weaken their action. Mixing it with the flour first is safer.
3

Pour the risen yeast mixture into the well in the flour. Add the remaining lukewarm water and 2 tablespoons of olive oil. Using a fork or wooden spoon, gently start mixing the ingredients, folding the flour from the edges into the center, until a loose, sticky mass forms.

Ingredients: Extra virgin olive oil, Water
Don't worry if the dough is very sticky at this stage. It's normal. Try to combine all the ingredients into one cohesive mixture before you start kneading it by hand.
4

Transfer the dough to a lightly floured countertop. Start kneading the dough by hand for about 10-12 minutes. Use the heel of your hand to push the dough away from you, then fold it in half and turn it 90 degrees. Repeat this motion rhythmically. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands and the countertop. When pressed with a finger, it should slowly return to its shape.

Ingredients: Type 00 wheat flour
If you have a stand mixer, use the dough hook and knead on medium speed for about 8 minutes. Kneading is crucial for developing the gluten network, which is responsible for the elasticity of the dough. Do not add too much flour while kneading; the dough should remain slightly moist.
5

Form a smooth ball from the kneaded dough. Grease the bottom of the bowl where 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 oil. Cover the bowl tightly with plastic wrap or a damp cloth and set it in a warm, draft-free place for about 60-90 minutes, until it doubles in size.

Ingredients: Extra virgin olive oil
The layer of oil will prevent the dough from drying out during rising. An ideal place for rising is a slightly warmed (up to 30°C) and turned-off oven.

Preparation of toppings

6

While the dough is rising, prepare the pumpkin. Wash the hokkaido pumpkin thoroughly. You don't need to peel it – its skin is edible and becomes soft after baking. Cut the pumpkin in half and use a spoon to remove the seeds and fibrous flesh. Then, cut the flesh into small cubes with a side of about 1-1.5 cm.

Ingredients: Hokkaido pumpkin
Try to make the pumpkin cubes roughly the same size. This will ensure even baking. Too large pieces may remain hard when the pizza is ready.
7

Prepare the remaining ingredients. Peel the red onion and slice it into very thin wedges. Remove the mozzarella from the brine, drain well on a paper towel, and tear it into smaller pieces. Crumble the goat cheese with your fingers or slice it. Rinse and dry the sage leaves.

Ingredients: Red onion, Mozzarella balls, Goat cheese (roll), Fresh sage
It is very important to drain the mozzarella thoroughly. Excess water could make the pizza base soggy and rubbery. You can drain it for up to 30 minutes before using.

Shaping and baking the pizza

8

Preheat the oven to the highest temperature it offers (usually 240-250°C), with convection or top-and-bottom function. If you are using a pizza stone, place it in the oven right away to heat up. If not, prepare a large baking sheet by turning it upside down - it will serve as a hot baking surface.

Baking pizza at the highest possible temperature is key to achieving a crispy crust and fluffy edges. The oven along with the stone/sheet should preheat for at least 30 minutes.
9

Remove the risen dough onto a countertop and gently punch it down to release the air. Divide the dough into two equal parts. Shape each part into a ball. Take one ball and, on a lightly floured countertop or parchment paper, start to shape it. Using your fingertips, gently stretch the dough from the center outwards, leaving a thicker edge. Then, using your hands, stretch the dough to the desired size, forming a round flatbread with a diameter of about 30 cm.

Ingredients: Type 00 wheat flour
Avoid using a rolling pin! Rolling presses air out of the dough, resulting in a hard and dense crust. Hand shaping helps retain air bubbles, which gives a fluffy edge.
10

Spread a thin layer of olive oil (about half a tablespoon per pizza) on the shaped dough. Then evenly distribute torn mozzarella on top. Place cubes of pumpkin, slices of red onion, and crumbled goat cheese on the cheese. Finally, add sage leaves on top. Sprinkle everything with freshly ground black pepper and a little salt.

Ingredients: Extra virgin olive oil, Mozzarella balls, Hokkaido pumpkin, Red onion, Goat cheese (roll), Fresh sage, Pieprz czarny świeżo mielony, Fine sea salt
Don't overload the pizza with toppings. Too many ingredients will cause the dough to have trouble baking and may become soggy. Maintain a balance of flavors and textures.
11

Carefully slide the pizza (along with the baking paper, if you are using it) onto the preheated stone or an inverted baking sheet in the oven. Bake for about 8-12 minutes, until the edges of the pizza are risen and golden brown, and the cheese is deliciously melted and slightly browned. Baking time depends on the power of the oven.

Be especially careful when placing and removing the pizza from the oven - the stone/sheet is extremely hot. Use a wide pizza peel or two kitchen spatulas.
12

Remove the finished pizza from the oven and transfer it to a wooden board or rack. Wait a minute before slicing it. Additionally, if using, sprinkle the pizza with coarsely chopped walnuts and drizzle lightly with honey or maple syrup. Repeat steps 9-12 with the second portion of dough. Serve immediately.

Ingredients: Walnuts, Honey or maple syrup
Cutting the pizza immediately after taking it out of the oven can cause the cheese to be too runny and 'slide' off the slices. Letting it rest for a moment allows it to firm up slightly. Use a sharp pizza cutter or a large chef's knife.

Fun Fact

💡

The 'bianca' version of pizza, which is without tomato sauce, is older than its popular red sister. Tomatoes arrived in Italy from America only in the 16th century and were initially regarded with suspicion as an ornamental plant. Pizzas based on oil, herbs, and cheese were popular in Naples long before the 'discovery' of tomato sauce.

Best for

Jesienny wieczór z przyjaciółmi Elegancka kolacja we dwoje Weekendowy obiad rodzinny

Tips

🍽️ Serving

Serve the pizza hot, right after baking. Cut it into 6 or 8 pieces. It pairs perfectly with a light arugula salad drizzled with lemon vinaigrette. A chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the cheese and pumpkin beautifully.

🥡 Storage

If you have leftover pizza, wait until it cools completely. Then wrap it tightly in aluminum foil or transfer it to an airtight container and store it in the fridge for up to 2 days. To reheat, place the pizza on a baking sheet in an oven preheated to 180°C for 5-7 minutes. This will help the crust regain its crispiness. Avoid reheating in the microwave, as it will make the dough rubbery.

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