Pizza with Pumpkin Cream, Rosemary and Pine Nuts

Servings: 4
Prep time: 10
Cooking time: 30
INGREDIENTS
  • - 800 g of dough for pizza
  • - 800 g of pumpkin
  • - 300 g of mozzarella di bufala
  • - 3 tablespoons pine nuts
  • - 3 sprigs of rosemary
  • - laurel
  • - Extra virgin olive oil
  • - chili pepper
  • - salt
  • - pepper
INSTRUCTIONS
  1. Cut the mozzarella into slices and place in a colander to drain.
  2. Roll out the pizza forming two rectangles of about 30x40 cm (or the size of the pan you will use).
  3. Peel the pumpkin and cut into slices. Put these in a pan covered with a large sheet of oiled aluminum foil and with the bay leaf and rosemary. Season with salt, pepper, a pinch of pepper and a little olive oil and close the whole forming rather tight a bag. Bake at 200 ° C for at least 15 minutes, until the pumpkin is soft.
  4. Mash (past or food mill) the pumpkin until you have a puree. Check salt and pepper.
  5. Line a roasting pan with oiled parchment paper, lay on it a base of pasta and fill with half of the pumpkin cream. Drizzle with a little olive oil and bake at 250 ° C for 10-15 minutes.
  6. Remove from the oven and place on the pizza half the mozzarella slices, rosemary peeled, a little olive oil, a pinch of pepper and half the pine nuts. Bring it straight to the table for the guests.
  7. Go, meanwhile, in the same way for the second pizza: fill with pumpkin, bake and complete with the mozzarella and the rest.