Pumpkin Pizza with Gorgonzola and Nduja
This pumpkin pizza combines the sweet and creamy flavour of Greci Crema di Zucca with the bold, spicy kick of San Vincenzo's nduja, balanced by the rich taste of gorgonzola and fresh basil. A perfect addition to your menu this Halloween season.
Ingredients:
- 280g pizza dough ball using Dallagiovanna Napoletana ‘00’
- 120g Greci Crema di Zucca Mantovana
- 70g Fior di latte Mozzarella
- 30g San Vincenzo nduja (or any soft, spicy Italian sausage)
- 50g gorgonzola cheese, crumbled
- Fresh basil leaves
- Freshly grated Castelli Pecorino cheese
- Barbera Olive oil (for drizzling)
Method:
Preheat the oven:
Preheat your oven to 400°C.
Prepare the dough:
Using a semola based flour, stretch out the dough ball to your desired thickness.
Add the pumpkin cream:
Spread the Greci Crema di Zucca evenly across the pizza base, leaving a small border around the edges for the crust.
Top with Fior di latte:
Tear the Fior di latte into small chunks and scatter them evenly over the pumpkin cream.
Sprinkle Pecorino:
If you like an extra cheesy kick, sprinkle some freshly grated Pecorino cheese over the pizza for added depth of flavour.
Add nduja and gorgonzola:
Break up the San Vincenzo nduja and dot it evenly across the pizza. Follow this by scattering the crumbled gorgonzola around the pizza for a creamy, tangy hit.
Bake the pizza:
Place the pizza in the preheated oven and bake for 60 - 90 seconds depending on your oven temperature.
Garnish and serve:
Once out of the oven, garnish the pizza with fresh basil leaves and drizzle with a little olive oil if desired.
Serving Suggestions:
Slice the pumpkin pizza and serve it hot, perfect as a unique appetizer or a main course. This pizza pairs beautifully with a simple arugula salad or a glass of Italian red wine.
Enjoy!
