Ingredients
Dough
- 1 cup (240 ml) lukewarm water
- ¾ teaspoon fine salt
- 3 cups (360 grams) flour (00, all-purpose, or bread flour)
- ½ teaspoon instant yeast
- 1 tablespoon olive oil
Pumpkin Topping
- 1 can (1 ¾ cup) pumpkin puree (not pie filling)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, plus more to serve
- 1 large garlic clove, grated
- 1 large white onion, finely sliced
- Leaves from a few sprigs of thyme (or ½ teaspoon dried thyme)
- 2 tablespoons pine nuts or pumpkin seeds
Cheese
- 10 oz (300 grams) burrata or buffalo mozzarella, at room temperature (quantity for 2 pizzas)
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine lukewarm water and salt. Using the dough hook attachment, start mixing at low speed.
- Add flour and yeast: Mix flour and yeast together, then gradually add to the water while mixing. Use a spatula to scrape down the sides of the bowl and ensure all flour is incorporated. Add a bit more flour if the dough feels sticky.
- Knead the dough: Once all flour is added, pour in olive oil, increase the mixer speed to medium, and knead for 10 minutes until the dough forms a smooth, elastic ball that doesn’t stick to the bowl.
- First rest: Transfer dough to a lightly floured surface, cover with a damp tea towel, and let rest for about 30 minutes.
- Shape dough balls: Divide the dough into two equal parts. Gently pull the edges and fold over the center to tighten and form balls, creating tension by making a seam on the bottom.
- Second rise: Cover the dough balls with a damp towel or plastic wrap and let rise at room temperature for about 2 hours or until doubled in size.
- Shape the pizza bases: Using fingertips, stretch each dough ball into a circular shape about 11 inches (30 cm) in diameter, leaving a 1-inch border for the crust. Try to keep any air bubbles in the dough intact.
- Prepare pumpkin topping: In a bowl, mix pumpkin puree with olive oil, salt, black pepper, and grated garlic. Adjust seasoning to taste.
- Assemble and bake: Preheat the oven to at least 230 ℃ (450 ℉) with a forced-fan if available. Spread the pumpkin topping over the pizza bases, then top with sliced onions, pine nuts, and thyme leaves. Bake for about 8 minutes until the crust is golden and crispy on the bottom.
- Add cheese and serve: Remove pizzas from the oven, tear burrata or mozzarella over the top, allowing it to warm through from the residual heat. Drizzle with extra virgin olive oil, add freshly ground black pepper as desired, slice, and serve warm.
Notes
- Using a higher protein flour such as bread flour produces a chewier crust.
- Ensure the oven is very hot to get a crispy crust similar to traditional pizza ovens.
- Letting the dough rise until doubled in size improves texture and flavor.
- You can substitute dried thyme for fresh thyme leaves if unavailable.
- Use pumpkin puree, not pumpkin pie filling, for savory flavor.
- Allow the cheese to warm on the pizza after baking rather than baking it to preserve creaminess.
- Optionally toast pine nuts or pumpkin seeds beforehand for enhanced nuttiness.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
