White Pizza with Pumpkin and Sausage: The Long-Rise Recipe but also with ready-made pizza/pinsa bases
If there is a pizza that perfectly embodies the autumn season, it is this: the White Pizza with Pumpkin and Sausage.
Forget about tomato; here, the white base enhances the contrast between the natural sweetness of the pumpkin and the salty and spicy taste of the sausage.
This combination came into my kitchen by chance. I had already prepared the base for my usual white pizza with sausage, but I had a leftover of cooked pumpkin from another recipe.
I decided, at the last minute, to include it as an extra ingredient. The result was so good that from now on, I’ll always do it!
This recipe offers you two paths. The first involves a long rise (about 18 hours) dough. I know the times are long, but it’s patience that gives unmatched digestibility and fragrance. The blend of flours (0 and Manitoba) ensures the perfect elasticity.
But if you don’t have time? No problem! Sometimes life is too hectic for 18 hours of rising. The true heart of the recipe is the topping, so you can comfortably use this Pumpkin and Sausage mix as a topping idea for ready-made Pinsa or Focaccia bases.
While the dough rests (or while you open the bag of the ready base), focus on the topping. The secret is to cook the pumpkin cubes with the sausage, but most importantly, to use chopped rosemary: its aroma explodes during cooking and blends with the other flavors in a winning way.
Whether you choose the long rise or the quick solution with a ready base, you’ll have a dinner worthy of applause.
- Difficulty: Easy
- Cost: Economical
- Rest time: 18 Hours
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients (Servings for 6 pizzas of 5.3-7 oz each)
- 14 oz all-purpose flour
- 14 oz Manitoba flour
- 0.35 oz fresh brewer's yeast (Can be replaced with 0.1 oz of dry yeast)
- 1.7 cups water
- 0.28 oz fine salt
- 0.28 oz granulated sugar
- 1 tbsp extra virgin olive oil
- 10.5 oz pumpkin (300 g cleaned and cut into cubes of about 0.2 inch)
- 8.8 oz sausage
- 8.8 oz mozzarella for pizza
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- to taste salt
- 1 pinch black pepper
Tools
- Kitchen scale
- Stand mixer
- Bowl
- Pan
- Baking tray
- Spatula
Procedure WHITE PIZZA WITH PUMPKIN AND SAUSAGE
In a large bowl, mix the Manitoba flour and all-purpose flour. Crumble the fresh yeast in the center and add the sugar, oil, and some lukewarm water, mixing only the center to activate the yeast. Add water gradually while kneading. Once all the flour is combined, add the salt and continue kneading until the mixture is elastic and smooth. Form a ball, cut a cross, place it in an oiled bowl, cover with cling film and a cloth. Let rise in a warm place for about 12 hours.
While the dough rises, prepare the topping. Remove skin, seeds, and fibers from the pumpkin and cut it into small cubes. Remove the casing from the sausage and cut it into pieces. In a pan, heat the EVOO with the garlic clove and chopped rosemary. Add the pumpkin and cook for a few minutes. Add the sausage and continue cooking until the pumpkin is tender but firm and the sausage is well browned. Season with salt and pepper. Remove the garlic and set the topping aside to cool.
After the time has passed, work the dough by deflating it and dividing it into 6 balls of 5.3-7 oz each. Let them rise again in closed containers for about 6-8 hours, until doubled.
Take the balls and stretch them with your hands (or with a rolling pin) into thin circular discs (0.12-0.16 inches). Top with a generous layer of diced mozzarella for pizza. Evenly distribute the cooled pumpkin and sausage mix. Bake at the highest temperature of your home oven (482°F-572°F). Baking will take about 8-10 minutes. In professional ovens (752°F), it takes just 4-5 minutes.
Notes on Ingredients and Substitutions
The Flours: The combination of all-purpose and Manitoba flours ensures the success of the long-rise dough. For a shorter rise version (4 hours), you can use only 28 oz of all-purpose flour, but the digestibility will be lower.
The Pumpkin: Use firm and low-water varieties like Delica or Butternut to prevent too much water from being released on the topping.
Mozzarella: Use only mozzarella for pizza (dry fiordilatte) or drain it very well to avoid wetting the base during baking.
Sausage: Removing the casing is essential for crumbling and browning it evenly with the pumpkin.
Quick Tip: The Pinsa (or Ready Base) Alternative
If you don’t have time for the long rise (18 hours), use ready bases!
Buy a Roman Pinsa base or a thin focaccia base at the supermarket. These bases are already risen and precooked. Simply spread the mozzarella, pumpkin, and sausage topping, and bake for the time indicated on the package (usually 8-12 minutes). You’ll get a crispy and delicious result with minimal effort. Cooking skill is also about optimizing time!
Alternatives and Variations
Veggie Pumpkin Pizza: Replace the sausage with 5.3 oz of rehydrated and sautéed porcini mushrooms or with 3.5 oz of coarsely chopped walnuts for a crunch and rustic taste.
Spicy Twist: Add 1/2 teaspoon of chili powder or flakes to the pumpkin and sausage during cooking, or a pinch of freshly ground black pepper just before baking.
Alternative Cheese: For a more intense flavor, add or replace part of the mozzarella with 2.8 oz of smoked scamorza or small chunks of sweet gorgonzola.
Perfect Uses and Pairings
This pizza is ideal as a main dish for a casual dinner, an autumn pizza party, or served in slices for a rustic appetizer.
Beer Pairing: It pairs beautifully with an Amber Ale or a Blonde Ale, whose bitterness balances the sweetness of the pumpkin and the savory taste of the sausage.
Wine Pairing: A Vermentino di Sardegna or a Fiano di Avellino (aromatic whites) are perfect, or a light and fruity Red, like a young Chianti.
Origins and History of the Recipe
White Pizza (without tomato) is an ancient tradition, often linked to focaccia or pinsa. The combination of Pumpkin and Sausage is a classic of the rural cuisine of Northern and Central Italy, where these ingredients were abundant in autumn/winter. This pairing, initially born for pasta and risotto, was masterfully transferred to pizza. Although it is not a “historic” pizza like the Margherita, it has quickly become a must in gourmet pizzerias that celebrate seasonal products, appreciated for its balance between sweetness and rusticity.
FAQ (Questions and Answers)
1. Can I reduce the rising time?
Yes, but it will change the digestibility. For a same-day rise, use 0.7 oz of fresh yeast, reduce water to 1.5 cups and let rise until doubled in a warm place (about 3-4 hours total). If you don’t have time, use the ready Pinsa option!
2. Is it better to cook the pumpkin and sausage first?
Yes, it is essential. The pumpkin and sausage must be cooked and cooled before being placed on the pizza. If you put them raw, they would release too much water during baking, making the pizza base soggy and chewy.
3. Can I use another cheese instead of mozzarella?
Absolutely yes. You can use Smoked Provola for a more pronounced flavor, or a mix of mozzarella and grated Parmesan to enhance the salty taste. In any case, ensure the cheese is well-dried.
