Pumpkin Pizza with Cheese gorgonzola

Making pizza with nutmeg pumpkin, gorgonzola, sage and walnuts. Nutritional Information per serving: (4 total) Calories 390, total fat 19 g., Saturated fat g., Proteins 14 g., Carbohydrates 42 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Photo Pizza with nutmeg pumpkin and gorgonzola cheese The photodishes: Kon Pulos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 350 gr ready-made pizza dough at room temperature (recipe pizza dough)
  • 1/3 Art. diced butternut squash, peeled peel and seeds (approximately 70 gr.)
  • 110 gr. Gorgonzola cheese (2/3 tbsp. crumbled cheese)
  • 1/4 Art. chopped walnuts
  • 1 tbsp. l olive oil
  • 1/4 small onion bulbs
  • 5 large sage leaves
  • 1 tbsp. l wholemeal corn flour
  • Special grease spray

Recipes with similar ingredients: nutmeg pumpkin, yeast dough, gorgonzola cheese, walnuts, red onion, sage

Recipe preparation:

  1. Preheat the oven to 245 degrees. Every cube of nutmeg cut the pumpkin into thin slices and mix with olive oil in a small bowl. Finely chop the onion and sage. sprinkle with cornmeal, rolling pin and / or hands roll the dough into a circle with a diameter of 30 cm. Grease a baking sheet with a special spray and put the dough on it.
  2. Crumble gorgonzola and evenly spread on the dough, leaving for a crust of the edge of 2.5 cm. Top with cheese, put the pumpkin and onions. Sprinkle pizza with sage.
  3. Bake for 11 minutes until the cheese melts, the pumpkin becomes soft, and the crust will not brown. Sprinkle pizza with walnuts and bake another 2 minutes, until they are a little toasted. Cut pizza for 8 wedge-shaped slices.

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