Description
This Pumpkin Pizza is a delightful blend of sweet pumpkin puree, creamy burrata, and caramelized onions, creating a cozy meal perfect for family gatherings or intimate dinners. Easy to make and utterly delicious!
Ingredients
- Lukewarm Water (1 cup, 240 ml)
- Fine Salt (¾ teaspoon)
- Flour (3 cups, 360 grams)
- Instant Yeast (½ teaspoon)
- Olive Oil (1 tablespoon + extra for drizzling)
- Pumpkin Puree (1 can, 1 ¾ cup)
- Salt (½ teaspoon or to taste)
- Black Pepper (â…› teaspoon + more to serve)
- Garlic (1 large clove, grated)
- White Onion (1, finely sliced)
- Thyme Leaves (from a few sprigs)
- Burrata or Buffalo Mozzarella (10 oz, 300 grams)
- Pine Nuts or Pumpkin Seeds (2 tablespoons)
- Extra Virgin Olive Oil and Fresh Black Pepper (to serve)
Instructions
- Preheat your oven to 450°F (230°C).
- In a stand mixer, combine flour and instant yeast, then add lukewarm water and fine salt. Mix until it forms dough.
- Increase the mixer speed to medium and mix for about 10 minutes until the dough is smooth and elastic.
- Transfer dough to a lightly floured surface, cover with a damp towel, and let rise for 30 minutes.
- Divide the risen dough into two balls and let rest for about 2 hours until doubled in size.
- In a bowl, combine pumpkin puree, olive oil, salt, black pepper, and grated garlic. Mix well.
- Shape the dough into two 11-inch bases, leaving about an inch untouched around the edges for the crust.
- Top with pumpkin mixture, sliced onion, pine nuts, and thyme. Bake for 8 minutes until the crust is golden.
- Tear burrata over the top, drizzle with olive oil, and add fresh black pepper before serving.
Notes
Ensure your water is lukewarm to properly activate the yeast.
Avoid overloading the pizza with topping to allow flavors to shine.
Customize cheese toppings according to preference.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg