Pumpkin Pizza with Ricotta and Caramelized Onions

Prep 30 min·Cook 35 min·Total 95 min·2 pizzas (4 servings)·VEGETARIAN·610 kcal

Pumpkin pizza with ricotta, caramelized onions, pesto and arugula on a pizza peel with a pizza cutter

Ingredients

For the dough

400 gr (14 oz.) wheat flour (all-purpose or pizza flour)
1 sachet dry yeast (7 gr (1/4 oz.), or 20 gr (0.7 oz.) fresh yeast)
250 ml (1 cup) lukewarm water
1 tsp salt
1 pinch sugar
2 Tbsp olive oil

For the pumpkin

1/2 pumpkin (butternut or Hokkaido, about 400 gr (14 oz.))
1 Tbsp olive oil
1/2 tsp paprika powder
2-3 sprigs fresh thyme
salt and pepper (to taste)

For the caramelized onions

2 small onions
1 Tbsp olive oil
1 tsp sugar
1 Tbsp balsamic vinegar

For the topping

4 Tbsp tomato sauce
4-5 Tbsp grated cheese
2-3 Tbsp ricotta
2-3 Tbsp pesto
1 handful fresh arugula
fresh thyme, salt and pepper (to serve)

Equipment: Large bowl, Baking tray with parchment paper, Frying pan, Pizza stone or second baking tray, Pizza peel or parchment paper, Rolling pin

Instructions

Make the dough

1.Mix the flour, dry yeast, salt and sugar in a large bowl.
2.Add the lukewarm water and olive oil and knead for 10 minutes into a smooth, elastic dough, by hand or in a stand mixer.
3.Shape the dough into a ball, cover and let it rise in a warm place for 1 hour, until roughly doubled.

Roast the pumpkin

1.Preheat the oven to 200 C (400 F).
2.Peel and deseed the pumpkin and cut it into small cubes of around 1.5 cm (1/2 inch).
3.Toss with the olive oil, paprika, thyme leaves, salt and pepper and spread out on a tray lined with parchment paper.
4.Roast for 15 to 20 minutes, until the cubes are soft and browned at the edges.

Caramelize the onions

1.While the pumpkin roasts, peel the onions and slice them finely.
2.Heat the olive oil in a frying pan and soften the onions over medium heat for around 10 minutes.
3.Add the sugar and stir for another 5 minutes, until the onions are golden brown and caramelized.
4.Deglaze with the balsamic and let it cook down until the onions shine.

Top and bake the pizza

1.Preheat the oven with a pizza stone or an upturned baking tray on the lowest shelf to its highest setting, top and bottom heat, for at least 30 minutes. A pizza oven is heated to 450 C (840 F).
2.Halve the dough and stretch each half thin and round on a floured surface, then lay it on the floured pizza peel or a piece of parchment paper.
3.Spread each pizza thinly with 2 tablespoons of tomato sauce and scatter over 2 tablespoons of grated cheese.
4.Distribute the roasted pumpkin cubes and the caramelized onions on top, then add the ricotta and pesto in small dollops.
5.Bake in the oven for 8 to 10 minutes, until the edge blisters and turns golden brown. In a pizza oven it takes only 1 to 2 minutes.

Serve

1.Top the pizza with fresh arugula, season with thyme, salt and pepper if you like and cut it straight away.

Notes

Tip from my kitchen: the oven cannot be too hot, and the surface has to heat up with it, otherwise the base stays pale. Top the pizza thinly, the pumpkin cubes and the onions already bring plenty, and the ricotta goes on in small dollops rather than spread out, so it stays creamy in the oven. The arugula only goes on after baking, otherwise it turns bitter and limp. You can prepare the pumpkin and onions the day before, then the pizza is in the oven within 20 minutes in the evening. And the dough also rises overnight in the fridge, which even makes it more aromatic.

Nutrition per serving: 610 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook