Pizza con la Zucca e Chevre 

Thursday night and almost Halloween. This week Thursday is our pizza day. It is ages since I last baked pizza. I simply had to try pumpkin in pizza and I think this turned out much better than the one I had in an Italian restaurant in Helsinki.

The pizza bottom: 2 dl water, 1/2 tsp dried yeast, salt, 4,5 dl durum flour, 1 tbsp olive oil and basil

Topping: half of a small pumpkin roasted, 100 g chèvre, 1 dl chopped mixed nuts, 2 small cooked potatoes, dried chilli

Make the pizza dough, wrap it in plastic foil and refrigerate. The longer you let the dough rest the better.

Pre-heat the oven to 200 C. Clean and slice the pumpkin. Spare the seeds and roast them. Peel and roast the sliced pumpkin for 20 minutes.

Turn the oven to 225 C. Shape the dough on a baking sheet and place the topping on it:pumpkin, cheese and potato in thin slices, nuts and fresh basil.  Bake for 10-15 minutes until the crust is golden brown.

 

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