Pumpkin Stuffed Pizza by @unaseraincucina

4 min

6 servings

🌾

800 g

Flour type 0

💧

520 ml

Cold water

🎃

200 g

Pumpkin puree

🫒

35 ml

Extra virgin olive oil

🧂

20 g

Salt

🍞

6 g

Fresh brewer's yeast

🌾

Semolina

🎃

400 g

Pumpkin

🧀

300 g

Taleggio cheese

🍄

300 g

Porcini mushrooms

🥬

Arugula

🌿

Sage

  1. Put
    • Flour type 0
    • Pumpkin puree

    Put the flour and pumpkin puree into the stand mixer.

  2. Dissolve
    • Fresh brewer's yeast
    • Cold water

    Dissolve the yeast in the cold water, then pour it into the stand mixer gradually, in 3 additions over 5 minutes.

  3. Work

    Fit the flat beater attachment and work for 5 minutes at low speed.

  4. Work
    • Flour type 0
    • Cold water
    • Pumpkin puree

    Once all the ingredients are combined, swap the flat beater for the dough hook, let rest for 10 minutes, then work for another 5 minutes at medium speed.

  5. Drizzle
    • Salt
    • Extra virgin olive oil

    Add the salt and drizzle in the oil, continuing to knead for about 8-10 minutes, until the dough is smooth and elastic.

  6. Transfer

    Let the dough rest for 10 minutes, transfer to a lightly oiled surface and do a reinforcing fold.

  7. Place

    Place the dough in an oiled bowl, cover and leave in the refrigerator for 12-16 hours.

  8. Transfer

    Transfer to the work surface, divide into 6 portions, and shape into slightly elongated balls.

  9. Arrange
    • Semolina

    Arrange on a tray dusted with semolina, cover and let rise at room temperature for 3-4 hours.

  10. Cook
    • Pumpkin
    • Extra virgin olive oil
    • Salt

    Cook the pumpkin in the oven with oil, salt and sage until soft and lightly golden.

  11. Shape

    Gently stretch the dough portions into an elongated shape, without piercing them.

  12. Bake

    Bake in the preheated Ariete oven at 400°C for 4 minutes.

  13. Return
    • Taleggio cheese
    • Pumpkin
    • Porcini mushrooms

    Remove from the oven, top with taleggio, pumpkin and sautéed porcini mushrooms, and return to the oven to melt the cheese.

  14. Garnish
    • Arugula
    • Extra virgin olive oil

    Finish with fresh arugula and a drizzle of extra virgin olive oil, and serve immediately.

Pumpkin Stuffed Pizza by @unaseraincucina

4 min

6 servings

🌾

800 g

Flour type 0

💧

520 ml

Cold water

🎃

200 g

Pumpkin puree

🫒

35 ml

Extra virgin olive oil

🧂

20 g

Salt

🍞

6 g

Fresh brewer's yeast

🌾

Semolina

🎃

400 g

Pumpkin

🧀

300 g

Taleggio cheese

🍄

300 g

Porcini mushrooms

🥬

Arugula

🌿

Sage

Preparation Steps

  1. Step 1/14

    Put the flour and pumpkin puree into the stand mixer.

    🌾Flour type 0
    🎃Pumpkin puree

  2. Step 2/14

    Dissolve the yeast in the cold water, then pour it into the stand mixer gradually, in 3 additions over 5 minutes.

    🍞Fresh brewer's yeast
    💧Cold water

  3. Step 3/14

    Fit the flat beater attachment and work for 5 minutes at low speed.

    Flat beater attachment

  4. Step 4/14

    Once all the ingredients are combined, swap the flat beater for the dough hook, let rest for 10 minutes, then work for another 5 minutes at medium speed.

    Flat beater attachment
    Dough hook attachment

  5. Step 5/14

    Add the salt and drizzle in the oil, continuing to knead for about 8-10 minutes, until the dough is smooth and elastic.

    🧂Salt
    🫒Extra virgin olive oil
    Dough hook attachment

  6. Step 6/14

    Let the dough rest for 10 minutes, transfer to a lightly oiled surface and do a reinforcing fold.

  7. Step 7/14

    Place the dough in an oiled bowl, cover and leave in the refrigerator for 12-16 hours.

    🥣Bowl

  8. Step 8/14

    Transfer to the work surface, divide into 6 portions, and shape into slightly elongated balls.

  9. Step 9/14

    Arrange on a tray dusted with semolina, cover and let rise at room temperature for 3-4 hours.

    🌾Semolina
    🍳Tray

  10. Step 10/14

    Cook the pumpkin in the oven with oil, salt and sage until soft and lightly golden.

    🎃Pumpkin
    🫒Extra virgin olive oil
    🧂Salt
    🌿Sage

  11. Step 11/14

    Gently stretch the dough portions into an elongated shape, without piercing them.

  12. Step 12/14

    Bake in the preheated Ariete oven at 400°C for 4 minutes.

  13. Step 13/14

    Remove from the oven, top with taleggio, pumpkin and sautéed porcini mushrooms, and return to the oven to melt the cheese.

    🧀Taleggio cheese
    🎃Pumpkin
    🍄Porcini mushrooms

  14. Step 14/14

    Finish with fresh arugula and a drizzle of extra virgin olive oil, and serve immediately.

    🥬Arugula
    🫒Extra virgin olive oil

Composition

Ingredients

Types

Grains, Liquids, Vegetables, Oils, Spices, Leavening agents, Dairy, Mushrooms, Herbs

Ingredients

Flour type 0, Cold water, Pumpkin puree, Extra virgin olive oil, Salt, Fresh brewer's yeast, Semolina, Pumpkin, Taleggio cheese, Porcini mushrooms, Arugula, Sage

Notes

Flour type 0 (12-13% protein content), Pumpkin puree (for the dough), Extra virgin olive oil (for the dough, for roasting the pumpkin and finishing the pizza), Salt (for the dough, for roasting the pumpkin), Semolina (to taste, for dusting), Porcini mushrooms (sautéed), Arugula (to taste), Sage (for roasting the pumpkin)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Vegetarian

Calories

520 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 68g, Fat: 18g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 300mg, Iron: 2.5mg, Potassium: 500mg, Sodium: 980mg, Phosphorus: 250mg

Vitamins

Vitamin A: 350µg, Vitamin C: 8mg, Vitamin B2: 0.3mg, Vitamin E: 1.5mg

Preparation

Time Information

Cooking

4 minutes

Overall

4 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Flat beater attachment, Dough hook attachment, Bowl, Tray

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday, Pumpkin Season

Origin

Source

Platform

instagram

Original Creator

@unaseraincucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Melty, Chewy

Flavors

Savory, Earthy, Umami, Sweet Pumpkin

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw dough (before final proof) : 12-16 hours (in an oiled, covered bowl,refrigerated), shaped dough balls (before baking) : 3-4 hours (covered,at room temperature,dusted tray with semolina), cooked stuffed pizza : 1-2 days (refrigerated in an airtight container,best consumed immediately after baking for optimal crispness), unbaked dough balls : up to 1 month (freezer,wrap individually and tightly to prevent freezer burn,thaw in fridge before use)