AKA Autumn Pizza. Pumpkins and wild mushrooms are Jackie’s favorite autumn vegetables. In this recipe, we replace the summer tomato sauce base with “Pumpkin Cream,” flavored with sage and rosemary.
Ingredients
Half a pumpkin
600g wild mushrooms
3 tablespoons olive oil
1 clove of garlic
Handful of fresh sage
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
Handful of hazelnuts
100g grated mozzarella
100g Brie or Gorgonzola, to taste
2 balls of pizza dough
Pinch of salt
Recipe
Cut the pumpkin into slices and remove the skin. Then dice it and sauté in olive oil with sage and rosemary. After 10 minutes on the heat, remove the tough sprigs and blend the pumpkin into a smooth paste. This is your base.
Clean the mushrooms and cut them into pieces or strips. Sauté over high heat with olive oil, garlic, thyme, and a pinch of salt.
Slice the Brie or Gorgonzola and crush the hazelnuts.
Roll out a pizza dough and spread two spoonfuls of pumpkin purée over the base. Sprinkle with mozzarella. Top with the wild mushrooms, cheese, and a drizzle of olive oil. Ready for Jackie’s pizza oven!
Once the pizza is baked, sprinkle hazelnuts and a few thyme leaves over the top.