Pizza Zucca & Pancetta (Pumpkin & Pancetta)
The pizza with yellow pumpkin cream and crispy pancetta is one of the most delicious pizzas where the contrast between sweet pumpkin and salty bacon is a feast for your palate.
Ingredients
- 250-280g pizza dough ball (recipe for authentic Neapolitan pizza dough)
- 80g yellow pumpkin cream
- 80-100g fresh mozzarella (fior di latte) or buffallo mozzarelle
- 3-4 large leaves of fresh basil
- 5g of extra virgin olive oil
Directions
Step 1: Stretch
Stretch out the pizza dough.
Step 2: Spread the sauce
Spread the pumpkin cream evenly throughout the pizza base using a spoon starting from the center of the pizza. Make sure to leave half an inch at the edge of the pizza without sauce to create a nice edge (“cornicione”) that will puff up in the oven.
Step 3: Add toppings
Spread the mozzarella evenly throughout the pizza.
Step 4: Olive oil
A drizzle of olive oil.
Step 5: Bake
Using a wood fire or gas oven at a temperature of 430ׄ°C/806°F. Allow the pizza to bake for 20-30 seconds before turning it with a turning peel. Turn every 20-30 for about a maximum of 90 seconds.
Alternatively, in your home oven, bake on a preheated at the hottest setting for 4-8 minutes.
Step 6: Final touch
At the exit add the crispy bacon and fresh basil.
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