The crunchy pumpkin and stracchino is a tasty and very simple savory pie: the dough has no leavening agent and is made in an instant. The filling? You can put whatever you like. I still had a can of cooked pumpkin purée and wanted to use it to “empty” and refresh the pantry. The winter one will make way for the spring one. I also wanted to keep it vegetarian, but if you prefer you can use cooked ham to stuff it. The crunchy pumpkin and stracchino is perfect as an appetizer but also as a main course for lunch or dinner.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 1 piece
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
I buy pumpkin purée online when available. Otherwise you can simply roast the pumpkin in the oven.
- 1 2/3 cups type 1 flour
- 1/2 cup water
- 3/4 tsp salt
- 1 tbsp extra virgin olive oil
- to taste oregano
- 9 oz stracchino cheese
- 1/2 cup pumpkin purée
Tools
- 1 Stand mixer KitchenAid Artisan
- 1 Bowl
- 1 Hand whisk danese
- 1 Baking pan for 11–12 inch pizza
Steps
In the bowl of the stand mixer with the paddle attachment (but you can also proceed by hand with a bowl and a dough whisk), pour in the flour, add the water, salt and oil. Knead until you obtain a smooth, uniform and soft dough ball. Let it rest for 10 minutes, then weigh and divide it into two parts. Roll them out with a rolling pin into thin sheets. Place one inside a round pizza pan (12 in) and spread the pumpkin purée on top, seasoned with a pinch of salt, leaving about 3/8 inch from the edge. Complete with stracchino distributed in pieces. Cover with the other sheet, fold the edges so as to seal everything well. Pierce a few holes on the surface by breaking the dough so that steam can escape during baking. Bake in a preheated oven at 392 °F for 25 minutes. Let it cool slightly before enjoying.
Notes
Source of the recipe: HERE.
