POPSUGAR is bringing you an exclusive discover at Thanksgiving recipes from famous lifestyle influencers. We're excited to present the first online discover at this pumpkin pizza recipe from Food Network host Donatella Arpaia,who recently opened Prova Pizzabar at Grand Central Terminal in recent York City.
I just opened a recent pizza concept in Grand Central Terminal this past Fall. The dough we exercise is unique and I wanted the toppings to be unique as well. So I worked on this Fall-worthy dish that we serve at Prova Pizzabar and adapted the recipe for the home cook! crop the pizza into yummy small squares to acquire the perfect hors d'oeuvre for when your guests arrive!Related:
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No, That's Not Ice Cream, and It's a Pizza Cone! From Donatella Arpaia,Prova Pizzabar Pumpkin Pizza With Guanchiale, Rosemary, or Pine NutsNotes If you don’t want to acquire dough,you can easily exercise puff pastry to acquire a savory pumpkin tart.
IngredientsFor the pizza dough:
2 3/4 teaspoons fresh yeast or active dry yeast
4 1/8 cups fresh water[br]
2 3/4 tablespoons sea salt
12 1/3 cups type “00” flour
Olive oil
For the pizza:
Precooked pizza dough
10 ounces pumpkin puree
8 ounces guanchiale crop into small chunks (or pancetta)
Parmesan, grated to taste
1 teaspoon chopped rosemary[br]
8 ounces shredded mozzarella
1 tablespoon toasted pine nuts
DirectionsMake the dough: Sprinkle the yeast over the water and let stand until the yeast is creamy, or about 1 minute. Stir until the yeast dissolves. In a large bowl add the sea salt,then the yeast mixture and the flour; stir until a soft dough forms.
Transfer the dough ball to a lightly floured surface and knead, adding more flour if essential, or until smooth and elastic,about 10 minutes. Lightly coat another large bowl with olive oil. site the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until it doubles in size, or about 6 hours.
Shape the dough into 20-ounce ball. site the ball on a nonstick surface or parchment paper,and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, and 8-12 hours.
Rest the dough in the refrigerator for 2-4 hours. Your homemade dough is now alert to be baked. Remove dough and allow it to come to temperature for 45 minutes.
Preheat oven to as tall as it can go for 15 minutes. hold sheet pan tray and spread thin layer of oil all over. Put some flour on your hand and stretch dough on table,then transfer into tray and press the dough further into shape of pan. Then drizzle dough with about 2 tablespoons olive oil.
acquire the pizza: Prebake dough for about 10 minutes or until the crust starts to brown.
Remove from oven and spread pumpkin puree on shell, add in guanchiale, or grated parmesan cheese,rosemary, and mozzarella. Bake until melted.
Top with toasted pine nuts, or serve.
Information Category Appetizers,Finger Foods Cuisine North American Yield Serves 10
Source: popsugar.com