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

Pizza and Pasta Vegetarian Dishes Dishes for Special Occasions 110 min Medium 9 wyświetleń ~41.24 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, sweet purée of roasted hokkaido pumpkin, which pairs perfectly with the intense, slightly spicy flavor of gorgonzola cheese. Fresh sage leaves, roasted in the oven, release an extraordinary herbal aroma, while thin slices of red onion add crunch and a hint of sharpness. The whole dish rests on a thin crust that is crispy on the edges and soft in the center, prepared according to a classic Italian recipe. Visually, the pizza delights with a contrast of colors: the deep orange of the pumpkin, the white of the mozzarella, and the green of the sage. It is perfect as a main course for a dinner with friends or as an elegant element of a weekend lunch, served with a glass of chilled white wine.

Ingredients (14)

Servings:
4
  • Type 00 wheat flour 500 g
  • Water 300 ml
  • Fresh yeast 25 g
  • White sugar 5 g
  • Extra virgin olive oil 0.2 łyżek
  • Hokkaido pumpkin 400 g
  • Gorgonzola dolce cheese 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: ~41.24 PLN (10.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the yeast starter. In a small bowl, place the crumbled fresh yeast. Add a teaspoon of sugar and pour in about 100 ml of slightly warm water (it should feel pleasant to the touch, not hot!). Mix thoroughly with a fork until the yeast is completely dissolved. Cover the bowl with a clean cloth and set it in a warm place for 10-15 minutes. After this time, a thick, beige 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. The water temperature should not exceed 40°C. If after 15 minutes no foam appears, it means the yeast is inactive and you should start over with a fresh batch.
2

In a large bowl, sift the wheat flour, then add salt and mix. Make a well in the center of the flour, resembling a volcano crater. Pour the risen yeast starter into this well, along with the remaining water (200 ml) and two tablespoons of olive oil.

Ingredients: Type 00 wheat flour, Fine sea salt, Water, Extra virgin olive oil
Use a large bowl to have enough space for kneading the dough. Sifting the flour aerates it, making the dough lighter and fluffier. Always add salt to the flour, not directly to the starter, as it can weaken the action of the yeast.
3

Start mixing the ingredients, first with a fork or wooden spoon, incorporating the flour from the edges to the center until a compact, sticky ball forms. Then transfer the dough to a lightly floured surface and begin kneading by hand. Knead the dough for about 10-12 minutes, pushing it away from you with the heel of your hand, folding it in half, and turning it 90 degrees. Repeat this motion rhythmically. The finished dough should be smooth, elastic, and springy, and when pressed with a finger, it should slowly return to its shape. It should also not stick to your hands.

Ingredients: Type 00 wheat flour
If you have a stand mixer, use the dough hook and knead on medium speed for 7-8 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.
4

Form the kneaded dough into a smooth ball. Grease the bottom of the bowl where you mixed the ingredients with a little olive oil. Place the dough ball in the bowl and turn it a few times 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. The dough should double in size during this time.

Ingredients: Extra virgin olive oil
The ideal place for rising is a slightly warmed oven (turned off, with the light on) or a spot near a radiator. The oil will prevent the dough from drying out and forming a hard crust on its surface.

Preparation of toppings

5

While the dough is rising, prepare the pumpkin. Preheat the oven to 200°C (fan). Wash the hokkaido pumpkin thoroughly, 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 be soft and edible after baking. Cut the flesh into small cubes about 1-1.5 cm on each side. Transfer the pumpkin cubes to a baking sheet lined with parchment paper, drizzle with one tablespoon of oil, and sprinkle with salt and pepper. Mix thoroughly with your hands to ensure each piece is coated with the spices. Bake for 15-20 minutes until the pumpkin is tender and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Fine sea salt, Pieprz czarny świeżo mielony
Do not cut the pumpkin into pieces that are too large, as they will not soften during the final baking of the pizza. Baking it beforehand ensures the perfect texture and a deeper, caramelized flavor.
6

Prepare the remaining ingredients. Peel the red onion and slice it into very thin wedges. Remove the mozzarella from the brine, thoroughly dry it with a paper towel, and tear it into smaller pieces. Crumble the gorgonzola cheese into small chunks. Rinse the sage leaves and gently dry them.

Ingredients: Red onion, Mozzarella balls, Gorgonzola dolce cheese, Fresh sage
It is very important to dry the mozzarella thoroughly. Excess water could make the pizza dough soggy and chewy. You can drain it in a sieve for 15 minutes before using.

Shaping and baking the pizza

7

When the dough has doubled in volume and the toppings are ready, preheat the oven to its maximum temperature – set it to 250°C (or the highest possible temperature) in top-bottom mode. If you have a pizza stone, place it in the oven on the middle rack and heat it together for at least 30 minutes. If you don't have a stone, use a regular baking tray from your oven equipment, turning it upside down and heating it thoroughly as well.

The secret to a crispy pizza is baking at the highest possible temperature on a hot surface. Placing the pizza on a preheated stone or baking sheet creates a thermal shock that causes the bottom to bake immediately and become perfectly crispy.
8

Remove the risen dough onto the countertop and gently punch it down with your fist to release the gas. Divide the dough into two equal parts. Shape each part into a ball. Take one ball and cover the other with a cloth. On a lightly floured or semolina-dusted countertop, start shaping the flatbread. Stretch the dough with your fingers, starting from the center and moving towards the edges, trying to leave a slightly thicker rim. Rotate the dough, continuing to stretch it until you achieve a flatbread with a diameter of about 30 cm. Avoid using a rolling pin, as it squeezes out the valuable air bubbles from the dough.

Ingredients: Type 00 wheat flour
Hand shaping is key to achieving fluffy, risen edges (the so-called cornicione). You can try the 'steering wheel' technique – rest the dough on your clenched fists and gently rotate, allowing gravity to stretch it.
9

Transfer the shaped dough onto a piece of parchment paper. Spread half of the baked pumpkin over the entire surface of the dough, avoiding the edges, creating a sauce-like layer. Then evenly distribute half of the torn mozzarella, crumbled gorgonzola, slices of red onion, and a few sage leaves. Drizzle the whole thing lightly with olive oil.

Ingredients: Hokkaido pumpkin, Mozzarella balls, Gorgonzola dolce cheese, Red onion, Fresh sage, Extra virgin olive oil
Don't overdo it with the amount of ingredients. Too much weight can weigh down the dough and prevent it from baking properly. Maintain a balance between flavors – each ingredient should be noticeable.
10

Using a large cutting board or flat tray, slide the pizza along with the parchment paper onto the preheated stone or baking sheet in the oven. Bake for about 8-12 minutes. Baking time depends on the power of the oven. The pizza is ready when the edges are beautifully risen and golden-brown, and the cheese is appetizingly melted and slightly browned.

Be especially careful when placing and removing the pizza from the oven – the stone and tray are extremely hot. After about 2-3 minutes of baking, you can gently pull the parchment paper out from under the pizza to allow the bottom to brown even better.
11

Carefully remove the finished pizza from the oven. Immediately after taking it out, if you are using optional ingredients, sprinkle it with coarsely chopped walnuts and drizzle lightly with honey or maple syrup. Let it rest for a minute, then cut into pieces and serve immediately. Repeat steps 8-11 with the second batch of dough.

Ingredients: Walnuts, Honey or maple syrup
Cutting the pizza is best done with a special round cutter or a very sharp chef's knife. Adding nuts and honey at the very end will preserve their freshness and crunchiness.

Fun Fact

💡

Pizza without tomato sauce, like this one, is called 'pizza bianca' (white pizza) in Italy. Its history dates back to the time before tomatoes were brought to Europe, when focaccia breads were simply brushed with olive oil and sprinkled with salt and herbs.

Best for

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

Tips

🍽️ Serving

Serve the pizza immediately after baking, hot and fragrant. It pairs perfectly with a light arugula salad drizzled with olive oil and balsamic vinegar. A chilled, dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the cheese and pumpkin beautifully.

🥡 Storage

If you have leftover pizza slices, wait until they are completely cool, then wrap them tightly in aluminum foil or transfer them to an airtight container. Store in the refrigerator for up to 2 days. To regain crispiness, reheat the slices in an oven preheated to 180°C for 5-7 minutes or in a dry, hot skillet covered.

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