Pie pumpkin

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Ingredients

  • For the dough
  • Dry yeast: 1 teaspoon
  • Salt: 1 teaspoon
  • Warm water: 100 ml
  • Olive oil: 2 teaspoons
  • Flour simple, sifted: 160 g
  • Onions balsamic
  • Olive oil: 1 tablespoon
  • Onion brown, finely laminated: 1
  • Brown sugar: 1 and 1/2 tablespoon
  • Vinegar bals

Directions

For the dough:

Put yeast, salt and warm water in a small bowl and stir until the elements are connected. Go pouring the oil gradually, as you will be moving and then let stand in a warm spot for 10 minutes or until they start to form bubbles.

Stir in the flour and knead it for 15 minutes or until the pastry is smooth and elastic. Brush the inside of a large bowl with olive oil, put the dough in the bowl, cover with a clean cloth and leave to prove in a place free of air currents between one and one and a half hour, or until the dough has doubled in size.

Those of you who have MFP can just put the liquid mixture of yeast in the bowl, add the flour, turn on the program mass and leave it until the program ends.

Take some punches in the mass and to expel any air that contains it. (At this stage the mass can be covered with cling film and stay overnight in the refrigerator or freezing. Let it return to room temperature before proceeding).

Put the dough in an oven tray, lined with parchment paper, tape and leave it out of the currents of the air for 15 minutes or until returning to grow at least half of the current size. The dough is ready to be used.

Onions balsamic:

Heat the olive oil in a heavy-bottomed saucepan on a high heat, add the onions and saute for 5 minutes, or until they begin to caramelize.

Add the sugar and stir until dissolved. Then add the balsamic vinegar, stir well and let it cook on a low heat for 6 minutes, or until the mixture to have a consistency similar to that of the sweet fruit but not too dry.

The onions balsamic can be stored in hermetic containers in the refrigerator for up to 10 days.

Pie pumpkin:

Put the stone pizza or the board of cast iron in the oven and preheat to 180 C.

Combine pumpkin, sugar, yellow, and garlic in a tray bake and bake in the oven for 15 minutes, or until it is golden brown and tender.

Arrange the slices of courgette in a tray bake in a single layer, sprinkle with a little olive oil and season to taste with salt and pepper.

Bake for 2 to 3 minutes or until browned. Increase the oven temperature to 250 degrees celsius.

Sprinkle lightly on the work surface with semolina and stretch the dough into a circle with the diameter of 30 cm. Pass it to the board and chop the entire surface of the base with a fork.

Brush the base of olive oil, then sprinkle the parsley and onions balsamic. Cover with slices of courgette, the pumpkin baked, and the cheese and put the tray on top of the stone or the board, heated and bake for 5 to 6 minutes or until the base is golden and crispy.

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