Think about a petite, completely crisp pizza crust, lovingly topped with roasted pumpkin slices, caramelized pink onion, and fragrant sage leaves. Every chunk is a harmonious symphony of textures and tastes, mixing the pure sweetness of pumpkin with the savory attract of roasted onions and the aromatic essence of sage.
What you want:
For the dough:
1¾ cups white bread flour
1 teaspoon salt
1 teaspoon lively dry yeast
1 teaspoon sugar
1 cup lukewarm water
1 tablespoon olive oil, plus extra for oiling
Effective semolina, for dusting
For the topping:
18 ounces pumpkin, seeded and sliced into crescents
1½ teaspoons salt
4 tablespoons olive oil, plus extra for drizzling
1 pink onion, sliced
2 garlic cloves, minced
Handful of sage leaves
Grated zest of 1 lemon
What you do:
1. Preheat oven to 400 levels. Into oven, place a big baking sheet to warmth up.
2. Into a big bowl, place flour and salt. In a pitcher, combine yeast, sugar, and water, and let bubble for about 5 minutes. Pour yeast combination into flour combination and add olive oil.
3. Combine, then knead dough on work floor till clean (you might also use a meals processor as much as this stage, should you want). Return dough to bowl, cowl, and let relaxation in a heat place for 1 hour.
4. On a rimmed baking sheet, toss pumpkin slices and salt in olive oil. Roast for 15 to twenty minutes, or till smooth and caramelized round edges, then add pink onion and garlic and roast for one more 10 minutes.
5. Switch risen dough onto an oiled floor, minimize into two items, and roll every right into a circle. Mud two items of parchment paper with semolina and place a dough circle on every. Organize pumpkin and onion over pizzette, scatter on sage leaves, and drizzle with olive oil.
6. Slide pizzettes onto parchment paper after which onto scorching baking sheet in oven. Bake for 10 to 12 minutes. Take away from oven and sprinkle with lemon zest.
