A gourmet dish: the sweetness of the pumpkin combines with the flavor of the bacon, while the hazelnuts give a crunchy note making it truly refined
A gourmet dish: the sweetness of the pumpkin combines with the flavor of the bacon, while the hazelnuts give a crunchy note making it truly refined
Dough:
250g Pizzeria Flour
140ml water
2g Caputo active dry yeast
2 teaspoons salt
2 teaspoons EVO oil
1 pinch sugar
Filling:
100gr fior di latte
200g pumpkin
80g sliced bacon
hazelnuts
salt
extra virgin olive oil
rosemary
First, make a well in the flour in a bowl and pour yeast, sugar and water into the centre.
Start kneading, then add salt and oil, continuing to work. In the mixer bowl using the hook, or by hand, until you obtain an elastic and homogeneous dough.
Cover the pizza dough. with a clean cloth and let rise for at least 2-3 hours or until it has doubled in volume.
In the meantime, cut the pumpkin into slices and grill it on a hot grill, a few minutes on each side, then let it cool.
Take the dough back, deflate it with floured hands and roll it out with your hands, to form a circle of about 32 cm in diameter starting from the center and spreading your fingers towards the edge, so as to leave a nice high edge on the sides.
Place the pizza on a lightly greased baking tray, stuffed with thin slices of fior di latte, bacon and finally pumpkin. Season with a drizzle of oil.
Cook the pizza for about 15 minutes in a preheated fan oven at 220/250°C: a couple of minutes before it is ready, add coarsely chopped hazelnuts so that they toast slightly.
Then garnish with rosemary needles. Your pizza is ready to be served.
For pizza at home, cover the dough with a clean cloth and let it rise for at least 2-3 hours or until it has doubled in volume.
For pizza at home, cover the dough with a clean cloth and let it rise for at least 2-3 hours or until it has doubled in volume.
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