Pizza with pumpkin and sage sauce, pancetta and blue cheese

Here it is, the pumpkin recipe post. It was bound to happen. Pumpkins are all around us, you have no other choice but to take advantage of this fact. And why wouldn’t you, they are delicious and healthy, packed with vitamin A, and many other good little molecules that do wonders in your body.  This will not be one of those pumpkin spice and everything nice dishes, this is something special. My pumpkin was not turned into a golden cariage (which makes sense since I am not Cinderella), or baked in something sweet, mine became a delicious pizza (or pasta if you want) sauce with sage, garlic and olive oil (health overdose alert).

pizza with pumpkin sauce
Tukaj je, recept z bučo. Pričakovano. Obkrožena sem z bučami, nimam druge izbire kot da jih izkoristim. In zakaj jih ne bi, slastne so in zdrave, polne vitamina A in drugih majhnih molekul, ki delajo čudeže v tvojem telesu. To ne bo eno tistih sladkih bučnih peciv, ampak nekaj posebnega. Moja buča se ni spremenila v zlato kočijo (kar je smiselno glede na to, da nisem Pepelka), ampak v slastno omako za pico (ali pašto, če vam je tako bolj všeč) z žajbljem, česnom in olivnim oljem (same zdrave reči).

pizza pumpkin
My initial idea was to just use pureed pumpkin as a sauce and then top the pizza with sage leaves, but after scanning through several bio shops and supermarkets and not finding them, I realized that will not work (if anyone knows where to get fresh sage in Ghent, please let me know). The only thing I could find was dried sage, so I thought to put it in the pumpkin puree itself. I was the perfect solution, the flavour of the sage was just strong enough, but not overpowering. I then added just a bit of garlic for some extra kick of flavour and thin everything out with olive oil. It’s great to use on everything – pizza, pasta, bruschetta, sandwich, grilled cheese, tortillias, make dips, just do it!

pizza-2
Moja prvotna ideja je bila, da uporabim bučni pire kot omako za pico in na pici uporabim sveže liste žajblja. Ampak po napornem in neuspešnem iskanju v številnih supermarketih in bio trgovinah, sem ugotovila, da to ne bo šlo (če obstaja kdo, ki ve, kje se v Gentu dobi svež žajbelj – prosim, le deli svoje znanje). Edina stvar, ki sem jo našla je bil posušen zajbelj, tako da sem se odločila, da ga vmešam v pire. To je bila perfektna rešitev, okus žajblja je bil ravno pravšnji. V zmes sem nato dodala malo česna in vse skupaj razredčila z olivnim oljem. Omako lahko uporabite na vsem – pici, pašti, brusketi, sendviču, toastu, tortiljah, poizkusite! 

pizza
And now to the pizza. I said a couple of weeks ago, when I posted this goodie, that I will post my favourite pizza dough recipe – you can find it below. I like my pizza thick, with a nice crunch on the outside and chewy on the inside. It’s not hard to make, but it does require 1 hour for the rising (you can use it immediately, but it won’t be so good). You can also store it in the fridge overnight (or up to 3 days if you want) and it’s even better the day after, with that deep flavour it develops because of the long fermentation. This dough also freezes very well, just put it in the fridge the night before, or freeze the entire pizza and then pop it in the oven when you feel like you want one.

pizza pumpkin-8
Now imagine everything together, delicious pizza crust, flavourful pumpkin sauce and slices of pancetta and blue cheese on top. It’s good, no, it’s delicious. My sister didn’t believe me at first, she said that to her it sounds like a strange combination, but then when she tried that first bite, she changed her mind immediately. Try it and let me know what you think.

Enjoy the goodies!

Pizza with pumpkin sauce with sage, pancetta and blue cheese
Serves 4
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Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Pizza dough
  1. 3 1/2 cup (450 g) of all purpose flour
  2. 1 tsp salt
  3. 1 tbsp sugar
  4. 1 tbsp olive oil
  5. 1 packet of dry yeast (7 g or about 2 tsp)
  6. 1 1/2 cup of milk
Pumpkin and sage sauce
  1. 1 cup pumpkin puree
  2. 2 garlic cloves
  3. 1 1/2 tbsp dried sage
  4. 1/4 cup olive oil (less if you pumpkin puree has more water or more if you want to thin the sauce more)
Extra
  1. 10 slices of pancetta
  2. 1/2 cup (100 g) crumbled blue cheese
To make pizza dough
  1. Place all the ingredients in a mixing bowl.
  2. If you are lucky and own a kitchen robot, knead the dough with a hook attachment on slow speed for 15-20 minutes (the dough is done when it doesn't stick to the sides of the bowl and springs back when pushed). If you don't own the kitchen robot, than do the kneding manually, it will probably take a bit longer to knead it properly (30 min).
  3. Grease the dough with olive oil and place it in a bowl.
  4. Cover and let rise in a warm, draft free for about 40 min-1 h (depends how warm it is in your house) until it doubles in size.
  5. Grease your working surface with olive oil (I prefer to use oil when handling pizza dough instead of extra flour) and roll out the dough (you can make one big pizza or 4 smaller ones).
Pumpkin and sage sauce
  1. You can use canned or fresh pumpkin puree (to make your own, deseed the pumpkin, cut in pieces and roast for 40 min on 250°C, when it's done peel and puree the pumpkin in the food processor).
  2. Place the puree, garlic and sage in a food processor.
  3. Add half the oil and pulse until combined.
  4. Add the remaining oil (adjust the amount if needed) and pulse until combined.
Pizza
  1. Preheat the oven (and your baking stone if you have one, I don't) to the maximum setting (mine can only go up to 270°C).
  2. Spread the sauce over the rolled out dough.
  3. Place slices of pancetta on top and sprinkle with crumbled blue cheese.
  4. Bake in the lowest shelf (or if you're lucky on your baking stone) for 10-15 min (depends on your oven, 10 min for better ones, 15 for all the rest) until the bottom is golden brown.
  5. Take out, slice and enjoy.
Notes
  1. I like to bake my pizza on the grid in the oven. I roll out the dough on a piece of baking paper and then just slide it on the grid. Like this the bottom nicely crisps up.
Oh the Goodies http://ohthegoodies.com/
pizza pumpkin-5
In zdaj k pici. Pred nekaj tedni, ko sem objavila to dobroto,  sem rekla, da bom delila moj najljubši recept za testo za pico – najdete ga spodaj. Meni je všeč pica z debelo skorjo, s hrustljavo skorjico in mehko sredino. Priprava ni težka, potrebujete le nekaj časa, saj mora vzhajati slabo uro (no, testo lahko uporabite tudi brez vzhajanja, a ne bo tako dobro). Testo lahko shranite v hladilniku preko noči (ali do 3 dni) in je še boljše naslednji dan, saj se po dolgi fermentaciji razvije zelo intenziven okus. Testo lahko brez skrbi zamrznete, dan pred uporabo ga dajte v hladilnik,  lahko pa zamrznete kar celo pico.

pizza pumpkin-3
Zdaj si pa predstavljajte vse skupaj, slastna skorjica, okusna bučna omaka in rezine pancete in gorgonzole na vrhu. Dobro je, ne, odlično je. Sestra mi sprva ni verjela, rekla je, da se ji kombinacija zdi čudna, ampak po prvem ugrizu je takoj spremenila svoje mišljenje. Poizkusite in povejte mi kaj mislite.

Uživajte v dobrotah!

Pica z bučno omako z žajbljem, panceto in gorgonzolo
Serves 4
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Testo za pico
  1. 450 g bele moke
  2. Cajna žlicka soli
  3. žlica sladkorja
  4. žlica olivnega olja
  5. zavojcek kvasa v prahu (7 g)
  6. 370 ml mleka
Bucna omaka z žajbljem
  1. 250 ml bucnega pireja
  2. 2 stroka cesna
  3. 1,5 žlice posušenega žajblja
  4. 60 ml olivnega olja (manj, ce je bucni pire vlažen oz. vec, ce bi raje redkejšo omako)
Dodatno
  1. 10 rezin pancete
  2. 100 g nadrobljene gorgonzole
Testo
  1. Vse sestavine združimo v večji skledi.
  2. Če imate to srečo in imate kuhinjskega robota (ta velik mixer), mesite testo z nastavkom za testo na počasni hitrosti 15-20 minut (testo je pripravljeno, ko se ne lepi več na stene posode in je prožno - če s prstom pritisnemo vanj, se hitro vrne v prvotno obliko). Če nimate mikserja, potem morate testo mesiti na roke, kar traja malo dlje, nekje 30 minut.
  3. Testo premažemo z olivnim oljem in ga postavimo v posodo.
  4. Posodo pokrijemo in pustimo, da testo vzhaja na toplem 40 min - 1 ure (odvisno kako toplo je v vaši kuhinji).
  5. Delovno površino namažemo z olivnim oljem (ko delam s testom za pico raje uporabim olje kot pa moko) in testo razvaljamo na 1 cm debelo (lahko narediš eno veliko pico ali 4 manjše).
Bučna omaka z žajbljem
  1. Uporabite lahko kupljen bučni pire, ali pa naredite svojega (kose buče pečemo v pečici na 250°C, 40 min, da se zmehčajo, bučo nato spasiramo).
  2. Bučni pire, česen, žajbelj in polovico olja damo v multipraktik in zmešamo.
  3. Dodamo preostalo olje (količino lahko prilagodimo glede na to kako gosto omako želimo) in zmešamo, da dobimo gladko zmes.
Pica
  1. Pečico (in kamen za pico, če ga imate) segrejemo na najvišjo temperaturo, ki jo premore (pri moji je to 270°C).
  2. Razvaljano testo premažemo z bučno omako.
  3. Po omaki razporedimo rezine pancete in gorgonzolo.
  4. Pico pečemo na najnižji nastavitvi rešetke 10-15 minut (odvisno od tega kako močna je pečica) dokler se dno ne zlato rjavo obarva.
  5. Pico vzamemo ven, razrežemo in uživamo.
Notes
  1. Jaz rada pečem pico kar direktno na rešetki v pečici. Razvaljam jo na kos peki papirja in potem jo potem s tem položim na rešetko. Tako se dno hrustljavo zapeče.
Oh the Goodies http://ohthegoodies.com/
pizza pumpkin-9

4 comments

  1. This looks like such an amazing combo of pumpkin, pancetta and blue cheese. Yum. Can’t wait to try it!

    1. Thank you! I hope you try it, you won’t regret it.

  2. Pizza has never looked so entirely amazing! This simply has my name written all over it!

    1. Thank you Tori! It’s delicious and not so ordinary.

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