Stuffed pumpkin pizzas are a variation on the classic pizza dough, combining the creamy texture of pumpkin with the taste of savory and delightful toppings.
I used my Panasonic Croustina bread maker for the dough, but you can make it by hand or with a stand mixer; it will be excellent either way.
The pizzas remain slightly crunchy on the outside and soft on the inside. I made them thin, but if you prefer them thicker, they will be softer.
I topped them with sausage and mozzarella, onion and mozzarella, tuna and mozzarella, and speck and mozzarella, all with a white base and all truly delicious.
Honestly, I didn’t expect it to turn out so well, but it exceeded my expectations.
Each bite is an explosion of flavors, perfect for a fall-themed pizza.
I love the idea of getting such a beautifully colored pizza base, and I must say, I achieved it. The topping is up to your personal taste, but I highly recommend it.
If you make this recipe or any others from my blog, feel free to send me a photo of your creation. If you’d like, I’ll post it on my Facebook page with your name.
Approximately 2058 Kcal per stuffed pizza
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 1 Day 6 Hours 20 Minutes
- Portions: 2 pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, All seasons
Ingredients for Stuffed Pumpkin Pizzas
- 24 oz all-purpose flour
- 0.14 oz fresh yeast
- 0.56 oz salt
- 10.5 oz pumpkin puree
- 1 cup water
- 2 tbsps extra virgin olive oil
- 2 onions (large)
- 7 oz mozzarella
- 5.3 oz pork sausage mince
- 5.3 oz speck (in sticks)
- 1 oz smoked cheese
- 2.8 oz canned tuna in oil
Tools
- 2 Non-stick baking trays oven trays
Preparation of Stuffed Pumpkin Pizzas
Let’s start by preparing the bread maker basket by inserting the kneading blade, pouring the flour, yeast, salt on the opposite side, pumpkin puree, extra virgin olive oil, and salt into the basket.
Insert the basket into the machine, select the dough program, for my bread maker button 17 which lasts 45 minutes, but we let it work for about 30 minutes.
Once complete, transfer the dough to a work surface, divide it into two equal parts, create two balls, and place them in two different medium-sized rectangular containers.
Cover the two containers with plastic wrap or a lid and let them rise for about 2 hours or until doubled.
Once risen, take the balls separately and fold each one….
…seal well, form the balls….
…place them back in the lightly floured containers separately and let rise again until nearly doubled.
Once risen, roll out each ball to form a rectangle to fill a previously oiled tray measuring approximately 12×16 inches, and if you want them thicker, use smaller trays.
Let the dough rest in the tray for about 30 minutes, then top to your liking or as I did.
For the onion, slice them thinly with a mandoline, sprinkle with salt, and mix. Let rest for 30 minutes, then place in a strainer over a bowl, stirring occasionally to remove water.
Top half of the pizza with onion and mozzarella, and the other half with tuna and mozzarella.
The other pizza, half speck and smoked cheese and half sausage and mozzarella.
Once topped, bake in a preheated oven at 482°F and cook for about 10 minutes, checking doneness.
