Pumpkin and Bacon Pizza, a different topping for a pizza dough that is really easy to make but with a perfect outcome!
With this dough, you will be able to obtain really soft and well-leavened pizzas! The important thing is to prepare the pizza dough well in advance, so it has time to rise multiple times before being rolled out and then topped to create this delicious pumpkin and bacon pizza!
I’ve always been a lover of classic pizza, in my opinion, the margherita is the best, topped with tomato and mozzarella, in my opinion, it never gets old! But I must say this one pleasantly surprised me! The combination of pumpkin, brie, and bacon makes the pizza tantalizing and pleasant, and I highly recommend you try it too!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 2 pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2 cups Manitoba flour
- 1 cup all-purpose flour
- 7.1 oz water
- 0.14 oz dry yeast
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp salt
- 10.6 oz pumpkin puree
- 5.3 oz brie
- 3.5 oz bacon
- Parmigiano Reggiano DOP
Tools
To achieve a really great pizza, I recommend this pizza peel
- 1 Pizza Oven
Preparation
Pour both types of flour into a bowl and mix them.
Add the dry yeast as well.
Add the teaspoon of honey and slightly warm water.
Start kneading first with a spoon, then by hand.
When the dough is well mixed, you can also add the oil, and finally the salt.
For the pizza to turn out well, it’s important to add the salt at the end when the yeast is well distributed in the dough so that the salt doesn’t block the dough’s rising.
Place the dough ball in the bowl, cover it with plastic wrap or a clean cloth, and let it rise at room temperature for at least 4 hours.
When the dough has tripled in volume, divide it into two loaves and let them rise again.
At this point, roll them out using the palms of your hands to form two discs about 12 inches in diameter.
Top the pizzas with pumpkin puree and Parmesan, and bake them for about 3 or 4 minutes.
When the pizza base is cooked, then add the other ingredients.
Brown the bacon in a separate pan, then add brie and bacon to the pizza, cook for another two minutes and serve hot.
STORAGE
I recommend preparing and consuming the pumpkin and bacon pizza immediately.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
