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Pumpkin blossom pizza with pecorino cheese and peas

by Ada Parisi
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Pizza fiori di zucca, piselli e pecorino

This week's pizza is vegetarian and tasty: pumpkin blossom pizza with pecorino cheese and pea cream. Again, the basic dough is that of the pizza in long leavening but they change the flours. As you can see, the dough has a darker color, because inside there is flour with 7 cereals, which also contains some seeds such as sesame, pumpkin, Sunflower. The mix is with double zero flour. The dough is alveolate and soft, but also fragrant.

The seasoning this time is based on mozzarella, Zucchini Flowers, Sardinian pecorino Dop both grated and flakes. And a pesto of peas that is nothing but my pea pesto perfect for seasoning pasta or bruschetta. Pumpkin blossom pizza with pecorino cheese and pea cream is a white pizza, that is, without the tomato. The base cooks only with mozzarella, which must be well dry. If you prefer, you can use fresh scamorza or even fresh asiago. Is’ important that the cheese does not release much liquid: if you use the mozzarella cut it the night before and leave it in the refrigerator inside a strainer.

This pizza is also part of the recipes of pizzas and focaccia that I audience once a week on Instagram with a short step-by-step tutorial video. As always for the dough process I refer you to the recipe of the pizza in long leavening: instead of type 1 flour and semola, i used flour 00 and flour at seven cereals and find the doses in the recipe. The dough method and rest times. remain the same and i remind you that 1 gram of dry brewer's yeast is equal to a teaspoon of shaved coffee and poor. Now I'm going to give you some practical tips, that you find in all my pizza recipes.

Pumpkin flowers pizza, peas and pecorino cheese

Maturation and leavening of the dough for pizza

Once the dough has been prepared, cover it on food film and store in the refrigerator for 24 hours at 4 degrees. Then leave it for an hour at room temperature. Finally, divide it into 250 gram pieces each. Put the panetti in a large plastic container well spaced and covered with transparent film. Allow to rise in the oven with a small light burning (at a temperature between 25 and 28 degrees) for 5-7 hours.

Drafting of the pizza dough

With regard to the drafting of the panetto, you can just look at the video tutorial: you just have to remember never, ever crush the cornice with your fingers.

Pizza cooking: in baking tray or on refractory stone

If you have an oven with refractory stone to be placed on the bottom and a pizza shovel the heat conducted by the oven at the base of the pizza reaches about 300 degrees. In this way the pizza is cooked in a total of 4-5 minutes. If you spread the pizza in the pan, you have to grease the baking tray with little extra virgin olive oil. Pumpkin blossom pizza with pecorino cheese and pea cream does not contain tomato: you must then first cook with only the cheese and then a second with the pumpkin flowers and the grated pecorino cheese. The flakes pecorino cheese and pea cream put them at the end, without a further passage in the oven . The real pizza has a high cornice and a very thin disc: if you want a higher dough, the right recipe is that of the homemade pan pizza. Have a good day!

Pizza fiori di zucca, piselli e pecorino

PUMPKIN FLOWER PIZZA WITH PECORINO CHEESE AND PEAS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR THE DOUGH
400 grams of flour with 7 cereals
200 grams of double zero flour
1 gram dry brewer's yeast (or 2,5 grams fresh or 30 grams of mother yeast)
10 grams of salt
400 milliliters of natural mineral water
FOR THE DRESSING
mine homemade pea pesto
16-30 fresh pumpkin flowers
250 grams of fior di latte mozzarella
Sardinian pecorino PdO grated and flakes, to taste
ground black pepper
Salt, to taste
extra virgin olive oil, to taste

Procedure

Pumpkin flowers pizza, peas and pecorino cheese

First you have to prepare the dough following the long-leavened pizza recipe but with the seven-grain flour and the double zero flour. Follow the instructions and, when the bakeries are almost ready to cook, preheat the oven to the highest possible temperature. If you have refractory stone, remember that it must be inserted into the oven off on the bottom or as close as possible to the bottom and that it must preheat with the oven.

For seasoning: slice the mozzarella several hours in advance (even the night before) and put it in a schoolboy so that it loses as much liquid as possible.

Clean pumpkin flowers by eliminating stems, the inside and the small leaflets on the sides. Wash and dry completely, then open them so as to unwind them. Grate part of the pecorino cheese and throw another part of it, in the quantity you prefer. I suggest a semi-seasoned Sardinian pecorino cheese so that it is not too salty.

Prepare the pea pesto and pistachio following the recipe: I assure you that it is done in 5 minutes and I recommend using it also to season a pasta or a bruschetta affed extra virgin olive oil.

When you've laid out the pizza disc as you see in this 30-second video, sprinkle the pizza with diced cheese and cook on refractory stone for about 3 minutes or in the pan for at least 7-8 minutes. Pull the pizza out of the oven and the pumpkin flowers, by asping them so that they cover the entire surface of the disk, except of course the cornices. Sprinkle with a drizzle of extra virgin olive oil and sprinkle with grated pecorino cheese.

Bake again for another 2 minutes if on refractory stone or 4-5 in the pan. Spread pea pesto on pizza (i recommend putting it in a pastry bag for a more accurate result), sprinkle with fresh ground black pepper and garnish with pecorino flakes. Bon appétit!

Note

If you want to skip the 24-hour rest in the refrigerator, the dough will have to rest in its bowl about 2 hours at room temperature. Then it should be divided into 4 250 gram panetti that will have to rise for about 6 hours (and anyway until they're visibly more than doubled), always at a temperature between 25 and 28 degrees.

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