Pizza with nutmeg pumpkin and sopressata – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 530, total fats 24 g., saturated fats g., proteins 24 g., carbohydrates 60 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 peeled and seeds and sliced into thin slices across a small nutmeg pumpkin
- 450 gr pizza dough at room temperature
- 1.5 tbsp. coarsely grated mixture (approximately 170 g.) of Four Italian cheeses (you can grate provolone cheese yourself, mozzarella, parmesan and pecorino romano)
- 85 gr. thinly sliced compressors
- 2 tbsp. l coarsely chopped parsley leaves
- 12-16 torn sage leaves
- 1 tbsp. l olive oil plus some more
- 1 tsp balsamic vinegar
- 1/4 tsp red pepper flakes
- Salt
- 2 tsp honey
Recipes with similar ingredients: nutmeg pumpkin, co -pressata, cheese provolone, mozzarella cheese, parmesan cheese, pecorino romano cheese, pepper red cereal, balsamic vinegar, yeast dough, sage, parsley honey
Recipe preparation:
- Place the grills in the middle and lower third of the oven and place an inverted baking sheet or pizza stone is placed on the middle wire rack. Preheat the oven to 245 ° C. Stir the pumpkin in another pan. olive oil, honey, balsamic vinegar, red pepper flakes and 1/2 tsp salt. Lay out in one layer. Bake on the lower grill until light brown in color and soft, about 10 min.
- On a floured surface, stretch the dough into a rectangle 30×40 cm in size. Transfer it to a piece of parchment paper. Top with baked pumpkin, sage, cheese and co-ops. Transfer the pizza by sliding it (on parchment) onto a hot baking sheet or pizza stone. Bake until the cheese begins to boil, and the base is not browned, 10-12 minutes Put the pizza on the chopping board, sprinkle with parsley, drizzle with olive oil and chop pieces.
