White Pizza with Pumpkin, Sage, and Prosciutto - photo 1
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White Pizza with Pumpkin, Sage, and Prosciutto

Pikantne Pizza and Pasta Italian Cuisine Dishes for Special Occasions 120 min Medium 2 wyświetleń ~39.55 PLN - (0)
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Description

Here is a refined and seasonal take on classic Italian pizza. Pizza Bianca, or 'white pizza', forgoes the traditional tomato sauce in favor of a delicate, creamy sauce made from ricotta cheese, garlic, and lemon zest. On this velvety base, we arrange paper-thin slices of sweet hokkaido pumpkin, whose skin becomes wonderfully soft and edible after baking. The aromatic, slightly peppery sage pairs perfectly with the sweetness of the pumpkin, and the whole dish is crowned with noble, salty slices of Prosciutto Crudo after being taken out of the oven. This pizza is a true feast for the senses – it delights with a contrast of flavors (sweet, salty, herbal), textures (creamy sauce, soft pumpkin, crispy crust), and colors (white ricotta, orange pumpkin, green sage). Perfect for an autumn dinner, a gathering with friends, or when you're in the mood for something truly special.

Ingredients (16)

Servings:
4
  • Type 00 wheat flour 500 g
  • Water 300 ml
  • Fresh yeast 15 g
  • White sugar 5 g
  • Extra virgin olive oil 0.2 łyżek
  • Ricotta cheese 200 g
  • Garlic 1 ząbek
  • Hokkaido pumpkin 400 g
  • Raw prosciutto 80 g
  • Mozzarella balls 2 szt.
  • Fresh sage 0.5 pęczek
  • Lemon zest 2 g
  • 🌿 Przyprawy
  • Sól drobnoziarnista 2 łyżeczki
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Honey or maple syrup 1 łyżka
💰 Szacowany koszt dania: ~39.55 PLN (9.89 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 one teaspoon of sugar. Pour in about 100 ml of warm water (from the total of 300 ml). The water should be pleasantly warm, like bath water for a baby (around 37°C), but not hot, as it will kill the yeast. Gently mix with a fork until the yeast and sugar dissolve. Set the bowl in a warm, draft-free place for about 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
If after 15 minutes no foam appears, the yeast is likely inactive. You should start over with fresh yeast; otherwise, the dough will not rise. A warm place can be near a radiator or a slightly warmed (and turned off!) oven.
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, resembling a volcano crater. Pour the prepared, frothy yeast starter into this well. Then add the remaining warm water and 2 tablespoons of olive oil.

Ingredients: Type 00 wheat flour, Sól drobnoziarnista, Extra virgin olive oil, Water
Use a large bowl to have enough space for mixing. Add salt to the flour, not directly to the yeast, because salt in high concentrations inhibits their activity.
3

Start mixing the ingredients, first using a fork or wooden spoon, scooping the flour from the edges to the center until a loose, sticky ball of dough forms. Then transfer the dough to a lightly floured kitchen countertop. Knead the dough by hand for about 10-12 minutes. The technique involves pushing the dough away from you with the heel of your hand, folding it in half, and turning it 90 degrees. Repeat this process rhythmically. The dough is ready when it becomes smooth, elastic, and no longer sticks to your hands. When pressed with a finger, it should spring back to its shape.

Alternatively, you can use a stand mixer with a dough hook. Knead on low speed for about 8 minutes. Do not add too much flour while kneading, even if the dough is sticky at first. Over time, the gluten will develop and the dough will become firmer. Too much flour will make the pizza tough.
4

Form a smooth ball from the kneaded dough. Take a clean bowl and brush the inside 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 oil. Cover the bowl with a clean kitchen towel or plastic wrap. Set the dough in a warm place for about 60-90 minutes, or until it has doubled in size.

Brushing the dough with oil will prevent a dry crust from forming on its surface while it rises. The rising time depends on the ambient temperature – the warmer it is, the faster the dough will rise.

Preparation of toppings

5

While the dough is rising, prepare the toppings. Thoroughly wash the hokkaido pumpkin under running water and dry it. Cut it in half and use a spoon to remove the seeds and fibrous flesh from the inside. Do not peel the skin – it will be soft and edible after baking. Cut the pumpkin into very thin slices, about 2-3 mm thick. The thinner the slices, the faster they will soften in the oven. Remove the mozzarella from the brine, dry it well with a paper towel, and tear it into smaller pieces. Rinse the sage leaves and dry them as well.

Ingredients: Hokkaido pumpkin, Mozzarella balls, Fresh sage
For cutting pumpkin, you can use a sharp knife or a kitchen mandoline, which will ensure perfectly even and thin slices. Properly drying the mozzarella is key to preventing the pizza from becoming watery.

White Sauce

6

In a small bowl, place the ricotta cheese. Peel the garlic and either press it through a garlic press or chop it very finely, then add it to the ricotta. Wash the lemon thoroughly and pour boiling water over it. Grate a bit of the yellow zest (about half a teaspoon) and add it to the cheese. Season the sauce with salt and freshly ground black pepper. Mix everything thoroughly with a spoon or whisk until you achieve a smooth, uniform, creamy consistency.

Ingredients: Ricotta cheese, Garlic, Lemon zest, Sól drobnoziarnista, Pieprz czarny świeżo mielony
Be careful not to grate the white part of the lemon peel (albedo), as it is bitter and will ruin the sauce's flavor. If you want, you can taste the sauce and adjust the seasoning to your liking.

Assembling and baking the pizza

7

About 30 minutes before baking, place a pizza stone or a regular baking sheet turned upside down in the oven. Set the oven to the maximum temperature (usually 250-270°C, with convection or top-bottom heating function). The oven and stone/sheet must be very well heated. Take the risen dough out onto a lightly floured surface, gently deflate it by punching it. Divide the dough into two equal parts and shape each into a ball.

The maximum heating of the oven and the baking sheet is the secret to a crispy pizza, mimicking the conditions of a wood-fired oven. Be careful when placing and removing the pizza, the baking sheet will be extremely hot.
8

Take one ball of dough. Starting from the center, gently stretch the dough with your fingers outward, rotating it. Try to leave a slightly thicker edge (the so-called cornicione). Avoid using a rolling pin, which squeezes out valuable air bubbles from the dough. Shape it into a round pizza base with a diameter of about 28-30 cm. Transfer it onto a piece of baking paper or a pizza peel dusted with semolina.

If the dough shrinks while stretching, it means the gluten is too tight. Let it rest for 5 minutes and try again. Parchment paper will make it easier to transfer the pizza to the hot stone.
9

On the stretched dough, evenly spread half of the prepared Bianca sauce, leaving about 1-2 cm of free edge. Then, distribute half of the torn mozzarella, half of the thin slices of pumpkin, and a few sage leaves. Drizzle everything gently with one tablespoon of olive oil.

Ingredients: Ricotta cheese, Mozzarella balls, Hokkaido pumpkin, Fresh sage, Extra virgin olive oil
Don't overdo it with the amount of additions. Too many moist ingredients can make the cake soggy and prevent it from baking properly. The pumpkin slices can slightly overlap each other.
10

Carefully slide the pizza (along with the baking paper) onto the preheated stone or baking sheet in the oven. Bake for about 8-12 minutes, until the edges of the crust are beautifully golden and crispy, the cheese is melted and starts to bubble, and the pumpkin is tender. Baking time may vary depending on the power of the oven.

Watch the pizza while baking, especially towards the end. Every oven bakes differently, and it's easy to burn it at such a high temperature. If the edges are browning too quickly, you can switch to bottom heating for a moment.
11

Carefully remove the finished pizza from the oven using a pizza peel or wide spatula. Immediately after taking it out, arrange half of the slices of Prosciutto Crudo on the hot pizza. Additionally, if using, sprinkle the pizza with chopped walnuts and drizzle gently with honey or maple syrup. Let it sit for a minute, then cut into pieces and serve immediately. Repeat steps 8-11 with the second portion of dough and ingredients.

Ingredients: Raw prosciutto, Walnuts, Honey or maple syrup
Add the prosciutto after baking so it doesn't become tough and too salty. The heat of the pizza will gently 'warm' it and release its aroma. Honey or maple syrup is an optional but fantastic addition that creates an incredible balance of flavors.

Fun Fact

💡

Pizza Bianca is older than its more famous red sister with tomato sauce. Before tomatoes arrived in Italy from America in the 16th century and gained popularity, ancient forms of pizza (focaccia) were often served white, simply with olive oil, herbs, garlic, and local cheeses.

Best for

Elegancka kolacja we dwoje Spotkanie z przyjaciółmi Jesienny wieczór przy winie Kulinarny eksperyment

Tips

🍽️ Serving

Serve the pizza immediately after preparation, cut into 6 or 8 pieces. It pairs perfectly with a light arugula salad drizzled with lemon juice and olive oil. A chilled, dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the delicacy of the ricotta and the herbal aroma of the sage beautifully.

🥡 Storage

If there are any leftovers, let them cool completely, then wrap them tightly in aluminum foil or transfer them to an airtight container. Store in the refrigerator 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 crust rubbery.

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