• 26 hours
  • Low

Gourmet pizza with pumpkin cream, sausage and ricotta flakes

For the dough
500 g of Preparation for real pizza
10 g of salt
20 g of extra virgin olive oil
300 g of water
To season
2 sausages
1 pumpkin to cook
100 g of ricotta cheese
Extra virgin olive oil to taste
Salt and Pepper to taste
Pumpkin seeds to taste
Prepare the dough for your pizza the night before: add the flour, the salt, the oil and the water in a bowl, then mix the ingredients well, kneading for about 5/6 minutes. When the dough is smooth and homogeneous, give it the shape of a ball, cover it with film and let it rest for 24 hours in the fridge.
The next day, prepare the pumpkin: wash it, cut it (keeping the skin) and cook it for about 30 minutes in the oven at 200°. When it is cooked, use a spoon to remove the pulp, then pass everything through a sieve to obtain a smooth and homogeneous cream that needs to be seasoned with a little oil, salt and pepper.
At this point, take again the dough, roll it out in a lightly greased pan, cover it and let it rise for about 30 minutes.
In the meantime, cut the sausage into large pieces and stir-fry it for a few minutes in a pan in order to roast it on both sides.
When the leavening is complete, bake the base of the pizza at 180° for about 20/22 minutes: when it is cooked, take it out of the oven, spread the pumpkin cream on it and decorate with the sausage, ricotta and pumpkin seeds. To taste, finish a drizzle of raw oil.

In cooperation with The Diary of Sonia 

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