Introduction

The pumpkin cream, caciocavallo, and lardo pizza is a delightful appetizer with an enveloping and robust flavor. Perfect for serving in slices during festivities, this gourmet pizza captivates with its bold taste and softness. The use of semi-whole rustic flour and long fermentation ensures a soft and highly digestible dough. This guide will walk you through the preparation of this delicacy, with tips, tricks, and variations to achieve the perfect result.

Ingredients

For the Dough:

Ingredient	Quantity
Stone-ground type 1 flour	600 g
Fresh brewer’s yeast	4 g
Honey	1 teaspoon
Water	400 ml
Extra virgin olive oil	1 tablespoon
Salt	1 teaspoon

For the Topping:

Ingredient	Quantity
Pumpkin flesh (cleaned)	200 g
Shallot	1
Potato	1
Nutmeg	to taste
Salt	to taste
Extra virgin olive oil	to taste
Spicy caciocavallo cheese	to taste
Thinly sliced lardo di Colonnata	50 g
Walnut kernels	30 g
Fresh rosemary	to taste

Preparation

Step 1: Prepare the Dough

1. Dissolve the yeast: In a large bowl, dissolve the fresh brewer’s yeast with honey in room-temperature water.
2. Add the flour: Gradually add the flour while mixing with a wooden spoon.
3. Incorporate oil and salt: Add the extra virgin olive oil and salt, continuing to mix until you obtain a sticky mixture.
4. Knead: Transfer the dough to a lightly floured work surface and knead it with oiled fingertips, folding it onto itself. Form a ball, place it in a greased bowl, oil the surface, and cover with plastic wrap. Let rest for 30 minutes.
5. Fermentation: Store the dough in the refrigerator and let it ferment until the next afternoon.

Step 2: Prepare the Pumpkin Cream

1. Sauté the shallot: Finely chop the shallot and sauté it in a saucepan with a little extra virgin olive oil until golden.
2. Cook pumpkin and potatoes: Add the cubed pumpkin and potato, mix and season with salt. Cover with water and cook until the vegetables are tender.
3. Blend: Blend the mixture with an immersion blender until you obtain a creamy texture similar to tomato puree. Add nutmeg and adjust the salt if necessary. Set aside.

Step 3: Stretch the Dough and Bake the Pizza

1. Prepare the trays: Grease the bottom of two non-stick baking trays.
2. Stretch the dough: Turn the dough onto a lightly floured work surface, stretch it with oiled fingertips, and form a roll. Divide the dough into two parts and place each portion in a tray. Let rest for 15 minutes.
3. Form the pizza: Stretch the dough to cover the entire surface of the tray. Oil the surface, cover with plastic wrap, and let rest for about 30 minutes.
4. First bake: Preheat the static oven to the maximum temperature, placing the tray on the lowest level, and bake for about 15 minutes. Remove quickly, spread the pumpkin cream and some rosemary sprigs over the dough. Bake again at a medium level for another 5-10 minutes until the edges are golden.

Step 4: Finish the Pizza

1. Add the final ingredients: Remove the pizza from the oven and top with the thin slices of lardo, shaved caciocavallo, and chopped walnuts.
2. Serve: Serve immediately your gourmet pumpkin cream, caciocavallo, and lardo pizza.

Tips and Variations

Tips for a Perfect Dough

• Soft Dough: To achieve a soft and highly digestible dough, it’s important to use a small amount of yeast and allow a long fermentation time.
• Handling the Dough: Kneading the dough by hand helps develop the right consistency for a soft and light pizza.
• Rustic Flour: Using stone-ground type 1 flour gives the pizza a richer flavor and better texture.

Gourmet Variations

1. Pear and Gorgonzola Pizza:

• Ingredients: Replace the pumpkin cream with pear slices and gorgonzola cheese.
• Procedure: Follow the basic recipe and add the pear slices and gorgonzola before the second bake.

1. Mushroom and Taleggio Pizza:

• Ingredients: Use mixed sautéed mushrooms and taleggio cheese slices.
• Procedure: Add the mushrooms and taleggio to the pizza after the first bake.

1. Caramelized Onion and Pancetta Pizza:

• Ingredients: Caramelize onions with brown sugar and add pancetta slices.
• Procedure: Add the caramelized onions and pancetta to the pizza before the second bake.

Recommended Pairings

Festive Wines

To complement your gourmet pizza, we suggest choosing a festive wine such as Franciacorta, Prosecco, or Alta Langa. These sparkling and aromatic wines pair perfectly with the rich and complex flavors of pumpkin cream, caciocavallo, and lardo pizza.

Other Tasty Recipes

• Gourmet Focaccia: Ideal as an appetizer or side dish.
• Christmas Eve Savory Pie: Perfect for the holiday season.
• Edible Christmas Tree: An original and tasty idea for decorating the festive table.

Conclusion

The gourmet pumpkin cream, caciocavallo, and lardo pizza is a delight that combines high-quality ingredients and traditional preparation techniques. With a soft and digestible dough thanks to long fermentation and a velvety pumpkin cream that pairs perfectly with spicy caciocavallo and lardo di Colonnata, this pizza is perfect for special occasions.

By following this detailed guide, you can prepare a gourmet pizza that will impress your guests. Experiment with the proposed variations and find your perfect pairing. Enjoy your meal!