Our Recipes Pumpkin, aubergine and pancetta pizza, by Vincenza Borelli
Pumpkin, aubergine and pancetta pizza, by Vincenza Borelli
See the recipe by Vincenza Borelli, ricette di mamma Anatina
Blog: Le ricette di mamma Anatina
| Ingredients | |
| Molino Soncini Cesare Pizza Line White Pizza flour | 1 kg |
| beer yeast | 6g |
| water | 600g (approx) |
| salt | 18g |
| sugar | 1 teaspoon |
| lard | 1 tablespoon |
Ingredients for the filling/topping
cubed pumpkins pieces, slices of Italian salsiccia or pancetta, salt and pepper to taste, sliced mozzarella (dried in the fridge)
Recipe:
Place the flour in your dough-maker, add the yeast dissolved in a little water with the sugar, and the lard, and start to work it together with the hook mechanism. Add water as you need, continue to work it, add the salt, and continue until the dough comes away from the sides of your mixing bowl. Leave to rest where it is, covered with a damp cloth for about 30 minutes. Squeeze the air out of the dough, divide into two equal pieces, cover and leave to rise in the oven (off, but with the light on) until it has doubled in volume. Once risen, roll the dough out, and place in a greased baking tray, cover with the pumpkin, a little oil, salt and pepper and your salsiccia or pancetta slices, and bake at 250°C for around 9/10 minutes. Remove the baking tray from the oven, add the mozzarella slices, and continue to bake until the cheese has melted. Enjoy! PS In this version, I also added roasted slices of aubergine and cherry tomatoes!
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