Ingredients
- 500g all-purpose flour
- 500g Butternut squash
- 300g provola cheese
- 7g fresh yeast
- 250ml water
- Black truffle
- Extra virgin olive oil
- Rosemary
- Thyme
- Garlic
- Salt
- Sugar
Preparation of the recipe
1
Dissolve the yeast in warm water with sugar and oil.
2
In a bowl, combine the flour and salt, then mix into a dough.
3
Once homogeneous, cover with a clean towel and leave to rest in a cool place.
4
Meanwhile, sauté the diced, peeled, and seeded squash with garlic and herbs.
5
Cover with water and cook until soft. Remove the garlic and herbs, then blend the squash until smooth.
6
Divide the pizza dough into 80g balls and place on a baking sheet.
7
Top each ball with a spoonful of pumpkin cream and cubed provola.
8
Bake in a preheated static oven at 180°C for about 10 minutes.
9
Serve the pizzettes on a platter and top with thin slices of black truffle.
