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Delicious fall pizza topped with fresh mozzarella, smoked ham and pumpkin (you don't even need tomato sauce for this pizza). The fresh rosemary leaves with its woody flavour work perfectly with this pizza. Let's warm the oven, and start to make this comfort pizza.
The base of this delicious pizza is the dough made of FLOUR (type 00), FRESH YEAST, SALT, SUGAR, OLIVE OIL and WARM WATER. For making pizza it's the best to use Italian 00 Flour which is super fine and has high content of proteins, but you can use also bread flour or plain flour.
This recipe calls for FRESH YEAST, which rises the dough quickly and makes it soft and fluffy. Crumb the fresh yeast in a cup, add sugar, flour and water and stir. Leave it until it becomes rise and become foamy. Next step for making he dough is to add this to the flour and salt mixture together with olive oil and water and knead a soft dough.
Once the dough is kneaded, place it in lightly oiled bowl, cover with a clean kitchen towel and allow to rise at room temperature for about 1 hour or until double in size.
If you want to speed up the process or the room temperature is too cold, heat your oven to 150°C/302°F for 5-6 minutes, then turn the oven off, place the dough inside and leave it to rise (it will need about 30 minutes).
While the dough is rising, prepare the pizza topping. We used here HOKKAIDO PUMPKIN which has subtle sweet taste and has thin skin so you don't have to peel it (any other kind of pumpkin will work well here).
Cut the pumpkin into small cubes (around 1.5cm) and sauté on some olive oil on a non-stick skillet until slightly brown. Season with salt and pepper.
We love to use FRESH MOZZARELLA on pizza, which is usually found on authentic Italian pizza. Just squeeze the mozzarella ball to excess any liquid, then tap with kitchen towel and cut into smaller pieces on a wooden cutting board.
SMOKED HAM adds another layer of flavour to this pizza and perfectly pairs with slightly caramel flavour of caramelised pumpkin. On the top of it, pizza is sprinkled with FRESH ROSEMARY, slightly bitter and woody herb.
Finally, when you have everything ready it's time for assembling the pizza.
Half the dough then on a lightly floured work surface flatten the dough using a rolling pin or your hands. Place the dough onto oiled baking sheet, brush the top with some olive oil and push dents into the surface to prevent bubbling.
Scatter with mozzarella, pumpkin and smoked ham and bake for 20-22 minutes (put the pizza in the very hot oven - preheat it to 220°C/428°F at least 30 minutes before baking). Once the edges of pizzas turn slightly brown and the topping start to smell it's time to take pizzas from the oven and enjoy.
This amount of dough is enough for 2 medium pizzas (20cm in diameter), but you can make one larger pizza or several small ones.