Tuesday 7 May 2019

Pizza with roasted pumpkin cream, bacon and smoked scamorza cheese

1 hour to prepare  Serves 4

You had me at pizza

I have suffered from a slight obsession with scamorza cheese recently.
I’m eating it raw in sandwiches, melted on savory crepes, sliced on the side to round out a meal. Yum!
I plan on carrying my cheese addiction right on with this hearty pizza...

Given the need to roast the pumpkin, this isn’t the kind of pizza you can throw together last-minute on a weeknight. This said, it’s easy enough to make most of the components ahead of time, and then assemble and bake the pizza on another night.
You’ll only need a small pumpkin for this recipe. But since pumpkins can be so time-consuming to prepare, I often roast a larger one and then save the extra for other meals during the week. They are great in salads, or you may blend them and make a soup!

I recommend making the effort to seek out smoked scamorza cheese for this recipe. The smokiness seems to tie together the sweetness of the pumpkin and the fatness of the bacon ever so nicely.
With its crispy thin crust and generous layer of toppings, this pizza will be on my rotation all spring long!

Here are ingredients for a 4-serving recipe (4 pizzas):

1 kg pizza dough divided into 4 balls (you may find here my pizza dough recipe and here my recipe for sourdough pizza)
400 g roasted pumpkin (see here how to prepare it)
200 g bacon cut into thin slices
200 g scamorza cheese cut into thin slices
EVO oil
salt and pepper

  1. Prepare the cream of roasted pumpkin: place the roasted pumpkin in a blender with 4 tablespoons of EVO oil, salt, and pepper. Blend until the mixture is smooth
  2. When you are ready to bake the pizzas, take the dough out of the fridge, leaving at least 1 hour and half for it to warm up and get pliable
  3. Preheat oven to 270°C (or, better, as far as oven temperatures go)
  4. Generously dust the counter with semolina flour. Make the pizzas one at a time. Dip your hands in flour and lift a ball of dough. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. When the dough is stretched out to your satisfaction (about 25 cm in diameter), lay it on the baking tray covered by baking paper
  5. Spread 2 tablespoons of roated pumpkin cream on each pizza
  6. Bake the pizza for about 5 minutes. If the top gets done before the bottom, you will need to move the baking tray to a lower self before the next round
  7. When the crust of the pizza is golden - it means that the pizza is almost ready -, add bacon slices on top and bake it for 5 minutes more
  8. Remove the pizza from the oven and transfer it to a wooden cutting board. Add the slices of smoked scamorza cheese on top, and serve immediately!

Nutrition Facts are detailed in the table below. Data is provided per serving.

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