I have a tendency to being a bit late with things. For a big part of my life I had been a last minute Christmas gift shopper, a last minute term paper writer , I even had all of my three kids way behind my due date. So I like to think that it´s just a genetic thing , something completely beyond my control.
I usually start planning ahead early ( and enthusiastically) , with the bestest of intentions to finish things up before a certain deadline. Yet still, more often than not I find myself running behind a bus or wrapping up presents in the car , when we are heading to a birthday party.
How good that I have three kids to blame it on! And YAY, they can´t even tell on me! Well, Max technically could, but luckily we have some kind of supernatural telepathic connection, that magically lets him know when to keep quiet. Or maybe (probably) he is just loyal.
I like to think it´s supernatural connection though, you know a special mother and son thing, therefore please : do NOT touch my bubble.
So eventhough I had planned this post for the last day of November and fall is officially over, I hope you will forgive me for being two days late!You know,the kids and all..
I brought you Pizza to make up for it though! How does that sound?
A super delicious fall inspired pizza ,to be percise. Airy and soft pizza crust with lots of pumpkin and sage coming together on a creamy white base. Comfort Food heaven if you ask me and the perfect dinner after coming home from a long walk in the crispy cold ; best eaten cuddled under a warming blanket on the couch a good glass of wine.
But before I give you the recipe, and we head on to our busy holiday preparations , let´s just take a moment of time to exhale, inhale and say goodbye to autumn and appreciate it for all of the beautiful things that it has brought along.
Farewell , Fall !
Can´t wait for you to be around again!
Pizza Bianca with Pumpkin and Sage
For the Pizza Crust :
- 220 ml water , lukewarm
- 20 gr.fresh yeast
- 1 tsp sugar
- 400 gr flour
- 30 ml olive oil
- 1 tsp salt
- 1 tsp dried herbs ( optional)
Add water in a little stove , crumble in yeast and add sugar, and carefully heat it on slow to medium heat for about 5 Minutes
Carefully stir the mixture with a spoon ,yeast should be roughly dissolved , and set aside.
In a large bowl add the flour, salt , herbs ,olive oil and yeast mix and knead for at least 5 minutes. The dough should be elastic but not sticky ,so make sure to add some more flour if you feel like it is to wet.
Transfer your dough into a large, lightly oiled bowl ,cover it with a wet Cloth and let it rise at a warm place for about an hour. The dough will double in size.
Divide the dough in two parts, sprinkle some flour on a wooden board and roll it out thinly with a rolling pin.
Transfer your dough to a baking tray lined with parchement paper.
Preheat your oven to 220 Degrees Celsius and start preparing your toppings.
For the Topping :
- 300gr (vegan) cream cheese / Mascarpone/ Ricotta
- 250 grams Hokkaido pumpkin, thinly sliced
- about 20 sage leafs
- 2-3 large cloves of garlic
- 1 small red onion
- black pepper
- 1 tsp honey or maple syrup
- Optional: 80 grams Mozarella, Taleggio or Parmesan Shaves
Thinly slice Hokkaido , garlic and red onion and remove the sage leafs from their stems.
Soften your preferred white base with 1 TBS of water or milk of your choice and evenly spread it on your prepared dough.
Top with Hokkaido shaves, garlic, sage and onions , drizzle with a bit of honey and season with olive salt and pepper.
Bake for about 20-22 Minutes and top with some fresh cheese and a drizzle of extra virgine olive oil if you like.