Pizza with pumpkin-tomato sauce, pumpkin and chorizo
At least 30 minutes before baking, preheat the oven to 240°C. Once it is properly preheated and the dough has risen, roll out or pull out a round flatbread, no more than 1 cm thick, on a lightly floured surface. Transfer it to a baking sheet heavily dusted with cornmeal or semolina.
- 10 g fresh yeast
- 200ml water
- granulated sugar
- 250 g semi-coarse wheat flour
- salt
- 2 tbsp virgin olive oil
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 250 g pumpkin
- 150 g cherry tomatoes
- 250 ml vegetable broth
- 1 tsp salt
- 1 tsp pepper
- dried chili
- 2 tbsp corn flour
- 120 g mozzarella
- 120g cheese
- 30 g parmesan cheese
- 100g chorizo
- 5 pcs mushrooms
- 2 handfuls of pumpkin
- 2 handfuls sage
- 2 tbsp virgin olive oil
- 4 handfuls of arugula
- 2 tbsp pumpkin seeds
- Crumble the yeast and mix with a little lukewarm water and sugar. Let the yeast rise in a warm place. In a bowl, mix the flour, 1/2 teaspoon of salt, the risen yeast and olive oil. Gradually add about 150 ml of lukewarm water and work until a cohesive dough is formed. Transfer it to a floured rolling pin and knead thoroughly so that it is elastic and not sticky. Form a loaf, dust with flour, cover with a clean cloth and let rise for 1 5–2 hours until the dough doubles in volume.
- Meanwhile, prepare the sauce. Heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the onion, garlic, and pumpkin and cook until the onion softens, about 5 minutes. Then add the tomatoes and cook for another 5 minutes, stirring frequently. Pour in the broth or water and mix well. Season with salt and pepper and add the chili flakes. Bring to a gentle boil. Cook for about 30 minutes until the pumpkin begins to break down, adding a little more if necessary. Then blend roughly, return to the heat, and cook until thick. Set aside and let cool slightly.
- At least 30 minutes before baking, preheat the oven to 240 °C. When it is properly preheated and the dough has risen, roll out or pull out a round flatbread no more than 1 cm thick on a lightly floured surface. Transfer it to a baking sheet heavily dusted with cornmeal or semolina. Spread the prepared sauce evenly, leaving about 2 cm of the edges free. Sprinkle all types of cheese with chorizo or sausage and add pumpkin wedges or slices and sage leaves mixed with olive oil to the mushrooms. Bake until the edges run out, the cheese melts and the pizza is nicely golden, about 15–20 minutes. Remove from the oven and let cool slightly. Sprinkle with arugula and pumpkin seeds, then cut immediately and serve. SOMETHING EXTRA You can make pumpkin puree from leftover or surplus pumpkins. Preheat the oven to 180 °C and line a baking sheet with baking paper. Cut the pumpkin crosswise, scoop out the seeds, place the cut side on the paper and bake until the pumpkin can be pierced with a fork; this takes about an hour. Cool slowly. When you can hold the pumpkin in your hands, scoop out the flesh and blend it completely smooth (for Hokkaido, blend the whole thing). Then transfer the puree to a sieve lined with gauze or cloth and place it in a bowl so that it does not touch the bottom. Leave it in the refrigerator overnight. Fill airtight containers with the drained puree - it will last for 2 days in the refrigerator and 2 months in the freezer. The puree can be added to cakes, risottos and soups, filled with ravioli or seasoned with it to taste. When you use it instead of raw pumpkin in pizza sauce, the cooking time is cut in half.
SOMETHING EXTRA You can make pumpkin puree from leftover or surplus pumpkins. Preheat the oven to 180 °C, line a baking sheet with baking paper. Cut the pumpkin crosswise, scoop out the seeds, place the cut side on the paper and bake until the pumpkin can be pierced with a fork; this takes about an hour. Cool slowly. When you can hold the pumpkin in your hands, scoop out the flesh and blend it completely smooth (for Hokkaido, blend the whole thing). Then transfer the puree to a sieve lined with gauze or cloth and place it in a bowl so that it does not touch the bottom. Leave it in the refrigerator overnight. Fill airtight containers with the drained puree - it will last for 2 days in the refrigerator, and up to 2 months in the freezer. The puree can be added to cakes, risottos and soups, filled with ravioli or seasoned with it to taste. When you use it instead of raw pumpkin in pizza sauce, the cooking time is cut in half.
