White Pizza with Roasted Pumpkin, Sage, and Prosciutto - photo 1
← Recipes

White Pizza with Roasted Pumpkin, Sage, and Prosciutto

Pikantne Pizza and Pasta Italian Cuisine Dishes for Special Occasions 120 min Medium 7 wyświetleń ~46.48 PLN - (0)
Rate:
(0)
Start Cooking

Description

This is not an ordinary pizza. It is a culinary journey to the heart of autumnal Italy. Pizza Bianca, or 'white pizza', forgoes the traditional tomato sauce in favor of a delicate, creamy base that serves as the perfect backdrop for the other ingredients. In this version, the star is roasted hokkaido pumpkin, whose natural sweetness pairs wonderfully with the salty, intense flavor of Prosciutto crudo. Aromatic, slightly peppery sage adds depth and sophistication to the dish, and its leaves become crispy during baking. The whole thing rests on a fluffy yet crispy-edged dough, brushed with a creamy base of ricotta and garlic. Visually, the pizza delights with a contrast of colors: the intense orange of the pumpkin, the deep green of the sage, and the pink of the ham. Perfect for an elegant dinner, a gathering with friends, or simply to celebrate the flavors of autumn. Serve it with a light white wine to fully appreciate its rich bouquet of flavors.

Ingredients (16)

Servings:
4
  • Type 00 wheat flour 500 g
  • Lukewarm water 300 ml
  • Fresh yeast 15 g
  • Extra virgin olive oil 0.2 łyżek
  • White sugar 5 g
  • Hokkaido pumpkin 500 g
  • Ricotta cheese 150 g
  • Fior di latte mozzarella 250 g
  • Raw prosciutto 100 g
  • Garlic 2 ząbki
  • 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
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~46.48 PLN (11.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pizza dough

1

We start with the heart of every pizza, which is the dough. In a small bowl or cup, place the crumbled fresh yeast. Add sugar and pour in about 50 ml of lukewarm water (taken from the measured amount of 300 ml). Gently mix with a fork until the yeast and sugar dissolve. Set the bowl in a warm place for 10-15 minutes. After this time, a thick, beige foam, called a 'cap', should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, White sugar, Lukewarm water
Make sure the water is not hot, as a temperature above 45°C will kill the yeast and the dough will not rise. If after 15 minutes no foam appears, the yeast is likely inactive and you should start over with a fresh batch.
2

In a large bowl, sift the 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, active yeast starter, the remaining lukewarm water, and olive oil into this well.

Ingredients: Type 00 wheat flour, Fine sea salt, Lukewarm water, Extra virgin olive oil
Use a large bowl to have enough space for kneading the dough. Always add salt to the flour, not directly to the yeast, as it can weaken their action.
3

Now the most important stage: kneading. Start mixing the ingredients in a bowl with a wooden spoon or your hand, gathering the flour from the edges to the center until a compact, sticky ball forms. Then transfer the dough to a lightly floured kitchen counter. Knead the dough for about 10-12 minutes. The technique involves vigorously pushing the dough away from you with the heel of your hand, folding it in half, and turning it 90 degrees. Repeat this motion rhythmically. The dough is ready when it becomes smooth, elastic, and stops sticking to your hands and the counter. When pressed with a finger, it should slowly return to its shape.

If you have a stand mixer, use the dough hook and knead on medium 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 dough. Wash the bowl in which you mixed the ingredients, dry it, and grease the inside with a little olive oil. Place the ball of dough in the bowl 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 and set it in a warm, draft-free place for about 60-90 minutes. The dough should double in volume.

The ideal place for the dough to rise 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 sticking to the bowl.

Preparing the pumpkin

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 it. Cut the pumpkin into very thin slices, about 2-3 mm thick. Transfer the slices to a bowl, drizzle with olive oil, and season with salt and freshly ground pepper. Mix thoroughly with your hands so that each slice is coated with the spices. Spread the pumpkin in a single layer on a baking sheet lined with parchment paper and bake for 15-20 minutes, until it becomes soft and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Fine sea salt, Pieprz czarny świeżo mielony
The thinner the slices of pumpkin, the faster they will bake and the more tender they will be. Use a sharp knife or a mandoline to achieve an even thickness. Do not bake the pumpkin for too long to avoid turning it into purée.

Ricotta base

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. Add the garlic to the ricotta. Season with salt and freshly ground pepper to taste. Mix everything thoroughly with a fork until a smooth, uniform cream is formed. Taste and add more salt or pepper if needed.

Ingredients: Ricotta cheese, Garlic, Fine sea salt, Pieprz czarny świeżo mielony
To make the base creamier, you can add a tablespoon of olive oil to it. If the ricotta is very watery, it's a good idea to drain it on a fine sieve beforehand.

Assembling and baking the pizza

7

This is a key moment for the crispiness of the crust. About 30 minutes before baking the pizza, place a pizza stone or an upside-down large baking sheet in the oven. Preheat the oven to the maximum temperature it offers (usually 250-270°C, with top and bottom heating). The oven must be extremely hot.

A pizza stone wonderfully retains heat and transfers it to the dough from below, creating a pizza oven effect and an incredibly crispy crust. If you don't have one, a thick, inverted baking sheet will work well too.
8

Remove the risen dough onto a lightly floured surface. Gently deflate it by punching the center. 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 press the center with your fingertips, spreading the dough outward to form a circle. Leave a thicker edge, about 1-2 cm (the so-called cornicione). Then, grab the dough by the edges and gently rotate it, allowing gravity to stretch it. Form a circle with a diameter of about 30 cm.

Ingredients: Type 00 wheat flour
Avoid using a rolling pin! A rolling pin squeezes all the air out of the dough, making the pizza flat and hard. Hand shaping retains the air bubbles in the edges, which will rise appetizingly during baking.
9

Transfer the shaped pizza dough onto a piece of parchment paper or a pizza peel, generously sprinkled with cornmeal or semolina. Spread half of the prepared ricotta base over the dough, leaving the edges free. Drain the fior di latte mozzarella well from the brine and tear it into smaller pieces. Evenly distribute half of the mozzarella over the ricotta layer. Then, arrange half of the roasted pumpkin slices and half of the fresh sage leaves on top.

Ingredients: Ricotta cheese, Fior di latte mozzarella, Hokkaido pumpkin, Fresh sage
Act quickly! The longer the dough with wet ingredients sits, the greater the risk that it will stick to the surface. Draining the mozzarella is very important to prevent it from releasing too much water onto the pizza.
10

Carefully slide the pizza (along with the baking paper, if you are using it) onto the heated stone or baking sheet in the oven. Bake for 7-10 minutes, until the edges of the pizza are risen and golden-brown, and the cheese is deliciously melted and starts to bubble. The baking time depends on the maximum temperature of the oven – the higher it is, the shorter the time.

Be especially careful when placing and removing the pizza from the oven, it is extremely hot. Use oven mitts. If you are using parchment paper, you can remove it halfway through baking to allow the bottom to crisp up even better.
11

Remove the finished pizza from the oven and transfer it to a cutting board or large plate. Immediately after baking, place slices of prosciutto crudo on top – the heat of the pizza will slightly 'warm' them and release their aroma. Sprinkle everything with coarsely chopped walnuts. Additionally, you can drizzle the pizza with a bit of honey or maple syrup to enhance the flavor and sprinkle with chili flakes for spiciness. Repeat steps 8-11 with the second portion of dough.

Ingredients: Raw prosciutto, Walnuts, Honey or maple syrup, Chili flakes
Do not bake the prosciutto with the pizza! It will lose its delicate texture and become tough and too salty. Adding it at the end is the key to the success of this dish.

Fun Fact

💡

Pizza Bianca is older than its more popular red sister. Before tomatoes arrived in Italy from America in the 16th century and gained popularity, the first 'pizzas' were simple flatbreads with olive oil, garlic, herbs, and cheese. It's a return to the roots of Italian cuisine.

Best for

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

Tips

🍽️ Serving

Cut the pizza with a special pizza cutter just before serving to maintain the crispness of the crust. Serve immediately after preparation. It pairs perfectly with a light, dry white wine, such as Pinot Grigio or Sauvignon Blanc. It can also be served with a simple arugula salad, cherry tomatoes, and Parmesan, drizzled with olive oil and balsamic vinegar.

🥡 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, preheat the oven to 180°C and heat the pizza for 5-7 minutes directly on the rack or on a baking sheet. This will help the crust regain its crispiness. Avoid reheating in the microwave, as it will make the dough rubbery.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy risotto with roasted pumpkin, sage, and parmesan 75 min

Creamy risotto with roasted pumpkin, sage,...

I don't know
Autumn Pumpkin Risotto with Sage and Crispy Bacon 90 min

Autumn Pumpkin Risotto with Sage and Crisp...

Main dishes
Grilled salmon with lemon-dill sauce and homemade lavender ice cream 90 min

Grilled salmon with lemon-dill sauce and h...

Main Dishes
Autumn Salad with Roasted Pumpkin, Kale, and Maple-Tahini Dressing 60 min

Autumn Salad with Roasted Pumpkin, Kale, a...

Salads
Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola Cheese 50 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
White Pizza with Chanterelles, Parma Ham, and Truffle Oil 135 min

White Pizza with Chanterelles, Parma Ham, ...

Pizza and Pasta

Recipe Categories

Pizza and Pasta
Pizza and Pasta

Pizza and pasta are the perfect duet - Italian flavors that have conquered the whole world. Neapolitan pizza: thin crust, tomato sauce, mozzarella, and fresh basil. Roman pizza with a crispy edge and abundant toppings. Pizza dough: yeast-based with a long rising time for the best flavor. Pasta fr...

See all recipes in this category
Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Reklama