36 min.

Simple

Pumpkin Pizza

Name: Pumpkin Pizza
Prep time: 26 min
Cook time: 10 min
Yield: 4
Ingredients: 4 portions of pizza dough; 500 g Hokkaido squash; 2 tbsp olive oil; 1 clove of garlic; 1 Shallot; 300 ml vegetable broth; 1 chile pepper; 1 tsp salt; 1 pinch nutmeg; 1/2 lemon; 300 g Salsiccia; 300 g Mozzarella; 1/2 bundle of sage; 1 liter of plant oil for frying; Olive oil and aged balsamic vinegar for serving

Jelena Lozo

Prinzessin Pancetta

Whatever ends up in the pots or on the plates from September onwards – the chances of pumpkin are damn good! So how about throwing a bombastic pumpkin pizza instead of the umpteenth pumpkin soup. This incredibly versatile vegetable can not only be easily chopped for pizzas and Flammkuchen, but when smoothly pureed, it can also easily replace the usual tomato sauce!

Pumpkin and tomatoes are of course two different flavors. So, to make this a (caution, pun alert!) "round" affair, you need to give the sweet and mild pumpkin a real kick: Spicy salsiccia, a good dose of chili, and crispy sage for that extra crunch and flavor turn your pumpkin pizza into a spectacularly awesome dish together with gooey melted mozzarella!

MY TIP:

The pumpkin sauce can handle some serious punch in terms of toppings. So, it's best to get some extra spicy salsiccia (or chorizo) from the butcher. Of course, you can also add some smoked paprika, chili, or other spices. Find mozzarella too boring? Simply swap it out for crumbled goat cheese – pumpkin and goat cheese (and maybe a bit of thyme) go incredibly well together!

26 min.

Preparation Time

10 min.

Cooking Time

Ingredients

For 4 servings

4 portions of pizza dough

500 g Hokkaido squash

2 tbsp olive oil

1 clove of garlic

1 Shallot

300 ml vegetable broth

1 chile pepper

1 tsp salt

1 pinch nutmeg

1/2 lemon

300 g Salsiccia

300 g Mozzarella

1/2 bundle of sage

1 liter of plant oil for frying

Olive oil and aged balsamic vinegar for serving

Equipment

Dutch Oven | Racknar Knife | NERO Pizza oven | Blender

nutritional values per serving

880 cal

71 g carbs

35 g fat

37 g protein

Preparation in 6 steps

Cut Hokkaido, remove seeds with a tablespoon, dice and sauté with garlic and shallot and oil in a pot over medium heat. Pour in broth, bring to a boil and cook until soft for about 15 minutes. Drain the pumpkin, collecting the cooking liquid. Puree the pumpkin mixture with some cooking liquid and a dash of olive oil until smooth (not too thick). Season vigorously with salt, chili, nutmeg, and lemon juice.

Cut the salsiccia lengthwise, remove it from the casing, and tear the meat into small pieces.

Prepare gas grill, oven, or pizza oven with pizza stone on maximum direct heat. When using a gas grill, place the pizza stone on a heat-resistant elevation for preheating and close the grill lid.

Divide the dough into equal portions on a floured work surface, shape them into pizzas about 1 cm thick, and flour the bottoms. Generously dust the pizza peel with flour as well.

Place the dough on the pizza peel, spread it with pumpkin sauce from the inside out, and top it as desired.

Bake the pizza on the pizza stone in the pizza oven for 2–3 minutes, in the gas grill for about 5 minutes, or in the oven for about 10 minutes until the dough is crispy and the cheese is melted. If you are preparing the pizza in the pizza oven, you should rotate it 180 degrees after half of the baking time so that it browns evenly.