There pizza with pumpkin cream, caciocavallo and lard, to be served in pieces, is a delicious aperitif with an enveloping and robust taste. The use of semi-wholemeal rustic flour, combined with the long leavening, guarantees a soft and highly digestible result.
Ingrediants
- 600 g of type 1 stone ground flour
- 4 g of fresh brewer’s yeast
- 1 teaspoon of honey
- 400 ml of water
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of salt.
- 200 g of pumpkin pulp already cleaned
For dough
For the dressing
- 1 shallot
- 1 potato
- nutmeg
- salt
- extra virgin olive oil
- spicy caciocavallo
- 50 g of lard of colonnata in very thin slices
- 30 g of walnut kernels
- fresh rosemary
Few moments are as convivial as the one when a steaming and fragrant pizza comes out of the oven. Better still if seasoned in an unusual way, with a delicate pumpkin cream, “reinforced” by the strong flavor of spicy caciocavallo he was born in Lardo di Colonnata, while the walnuts on the surface give a pleasant crunchy effect on the palate. This is not there classic pizza recipe, but an idea of gourmet pizza designed for the holidays. Another delicious pairing is that of the pizza pears williams and gorgonzola.
To get a soft dough with a little yeast (only 4 grams!) you have to prepare it the night before, working it by hand: a necessary care for a natural result and “as it once was”, thanks also to the use of rustic semi-wholemeal type 1 flour.
We suggest you accompany this preparation with a holiday wine chosen from the Franciacorta, Prosecco or Alta Langa vines to name a few.
OTHER TASTY RECIPES: Gourmet Focaccia, Savory Eve Cake, Christmas Tree to eat
How to prepare: Gourmet pizza with pumpkin cream, caciocavallo and lard
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
30 min
- Rising time
-
24h
How to prepare: Gourmet pizza with pumpkin cream, caciocavallo and lard
To prepare the pizza with pumpkin cream, caciocavallo and lard you have to start the night before. In a large bowl, dissolve the yeast along with the honey in water at room temperature. Sprinkle in the flour, stirring with a wooden spoon. Continue with the oil and finally the salt. Keep mixing. Slide the mixture (which must be very sticky) on a lightly floured work surface. Spread it with your fingertips greased with oil and fold it back on itself: right flap towards the center, left flap towards the center, and then the two ends. Place in a clean, greased bowl. Then grease the surface and cover with film. Let it rest for 30 minutes. Store in the refrigerator until the following afternoon.
Prepare the pumpkin cream: collect the chopped shallot in a saucepan and brown it with a little oil. Add the diced pumpkin and cook. Also add the diced potatoes and mix. Salt and cover with water. Cook until the vegetables are tender. Blend with an immersion blender adding the nutmeg and possibly adding salt. You will need to obtain a velvety with a consistency similar to that of tomato puree. Eventually add a drop of water. Keep aside.
Grease the bottom of 2 non-stick pans. Turn the dough over onto a lightly floured work surface, spread it out with greased fingertips and wrap it as if to form a roll. With a tarot, divide it into two parts and place each portion in a pan. Let it rest for 15 minutes. Then spread the dough until it reaches the edges of the pan. Grease the surface, cover with plastic wrap and let it rest for about 30 minutes. Bake in a preheated static oven at maximum temperature by placing the pan on the lowest level for about 15 minutes. Remove from the oven quickly, sprinkle with the pumpkin soup and a few needles of rosemary. Return to the oven on medium level for another 5 – 10 minutes, until the edges are golden brown.
Remove from the oven, finish with the slices of lard, the caciocavallo in thin flakes and the chopped walnuts. Serve your gourmet pizza with pumpkin cream, caciocavallo and lard immediately.
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