PIZZA CON ZUCCA E PROVOLA AFFUMICATA

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar adds a sharp flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar is lower in calories, and honey adds sweetness.

Prepare the dough by mixing 550 g of farina farro, 400 g of water, 17 g of dry yeast, and 7 g of salt until a soft dough forms.

Let the dough rise until doubled in size.

While the dough is rising, prepare the filling by sautéing ½ red onion until translucent, then adding 600 g of pumpkin and cooking until tender.

Once the dough has risen, roll it out to your desired thickness.

Spread the pumpkin and onion mixture over the dough, then layer with 150 g of bacon and 200 g of smoked provola cheese.

Drizzle with extra virgin olive oil and sprinkle with salt to taste.

Bake the pizza in a preheated oven until the crust is golden and the cheese is melted.

Cooking Techniques

Spice Level:

Dietary

Allergens