The pumpkin, gorgonzola, and speck pizza with the addition of red onion brings extraordinary flavors to the table. A dough that matures in the fridge (as I like it), a rich and tasty topping: perfect for both dinner and aperitif! If you are pizza lovers, I’m sure you can’t wait to get your hands into the dough to prepare the pumpkin, gorgonzola, and speck pizza!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups flour w 290 (I use Caputo Pizzeria)
- 1 1/3 cups water (approximately)
- 2 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 tsp fresh yeast
- 7 oz delica pumpkin
- 7 oz sweet gorgonzola
- 3.5 oz speck, sliced into strips
- 1 red onion
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Reusable Fabric Lid
- 1 Rectangular Pizza Baking Tray
Steps
Depending on the type of flour you use, the amount of water needed may vary: you might need less or more as each flour has a different absorption rate. Do not pour all the water at once but set some aside and add it gradually as the dough forms.
In the bowl of the stand mixer, pour the water and dissolve the yeast in it, then add the flour and start kneading. Add the extra virgin olive oil and finally the salt. Work the dough until it becomes a nice smooth and uniform ball. Transfer it to a lightly floured work surface and cover it with the bowl. Let it rest for ten minutes then do a round of lateral reinforcement folds. Repeat the folds two more times. After the last one, let the dough rest in a lightly floured bowl covered with the appropriate reusable lid or with plastic wrap, then transfer to the fridge for eight hours. After the resting time, take the dough and spread it in a tray lightly greased with oil, cover, and let rise at room temperature for 3 hours.
Meanwhile, clean the pumpkin and cut it into thin slices. Arrange the slices on a baking sheet lined with parchment paper without overlapping them. Season with salt. Add a few tablespoons of extra virgin olive oil and bake at 375°F for about twenty minutes. The cooking time will depend on how thick you’ve cut your slices: check they are soft before removing them from the oven.
Peel the onion and slice it thinly.
After the pizza’s resting time, top it with the onion and pumpkin slices. Drizzle with a little oil and bake in a preheated oven at 480 °F for 8 minutes, then add the speck, sweet gorgonzola cubes, and continue baking for another 8 minutes.
Notes
The cooking times are indicative because much depends on the oven. Check the cooking and extend if necessary.
This content contains one or more affiliate links.
FAQ (Questions and Answers)
What can I substitute gorgonzola with?
It would be best not to substitute it as it is a main ingredient of the topping. If you really don’t like it, use pizza mozzarella, but you won’t get the flavor. The pumpkin alone doesn’t have much taste, and the speck isn’t enough to give character to the topping.
