Vegetarian Pumpkin Pizza with Pine Nuts and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour (preferably type 630 spelled flour)
- 1 pack dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoon olive oil
- 250 ml water
- 1 can pizza tomatoes (preferably with oregano)
- 1 small Hokkaido pumpkin (se)
- 3 medium onion (s), red
- 200 g Goronzola
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Knead the flour, dry yeast, salt, sugar, olive oil and 250 ml of lukewarm water to form a smooth dough. If the dough sticks, add a little more flour, if it is too dry, add a little lukewarm water. Cover and let the dough rise in a warm place for about 30 minutes, until it has roughly doubled in size.
- In the meantime, cut the pumpkin in half and remove the seeds. Cut the halves into thin slices (approx. 0.5 cm thick) with a sharp knife. Peel the red onions, cut in half and also cut into thin strips (approx. 2 - 3 mm wide).
- Grease a baking sheet well with oil and roll out the dough on it. Spread the pizza tomatoes on the dough and cover with pumpkin wedges. Put the onion strips on top. Remove the rind from the Gorgonzola, cut the cheese into cubes (approx. 1.5 cm in size) and spread over the pizza. Finally sprinkle with pine nuts and bake in the oven on the middle rack at 185 degrees fan-assisted air for about 25 minutes, until the cheese has spread out nicely and everything is lightly browned.
- A glass of red wine goes well with it.
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