Molini Pivetti > NIC chefs recipes > Pizza with pumpkin

Pizza with pumpkin

PIZZA WITH PUMPKIN

INGREDIENTS

DOUGH WITH PUMPKIN

600g TRITICUM Flour TYPE 1
100g pumpkin puree
200g water
15g fresh yesat
8g salt
10g extra virgin olive oil

COURGETTE PUREE WITH PUMPKIN SEEDS

1 courgette
2 leaves of basil
20g grated Parmesan cheese
20g pumpkin seeds
Extra virgin olive oil

PUMPKIN FLOWERS

3 pumpkin flowers

DRESSING

Mini green tomatoes
Pumpkin seeds

PROCEDURE

FOR THE PUMPKIN DOUGH

  • Knead the flour, pumpkin puree, salt and oil in a planetary mixer at medium speed.
  • Add the yeast and when the dough is almost ready increase the speed to form the right glutinous mesh.
  • Let it rest for about 30 minutes and then form into balls of the desired size and let them rise.

FOR THE CREAM OF COURGETTE AND PUMPKIN SEEDS

  • Boil the courgette and after draining it, blend it with the Parmesan cheese, pumpkin seeds, salt and oil to a creamy density.

FOR THE COURGETTE FLOWERS

  • Open them and dry them in a dryer or in a ventilated oven at 60 degrees.

FOR THE DRESSING

  • Cut the tomato into rounds.
  • Roll out the pastry so that the edge remains high. Prick the centre so that it does not rise and bake in a wood-fired oven.
  • Finally season with all the ingredients in an orderly fashion while maintaining the height.

Nazionale Italiana Cuochi (NIC) - RECIPES

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