You might have picked up on it already: I've totally, completely, utterly fallen head over heels with pumpkin this autumn. And having already successfully combined its delicate, sweet flavour with morcilla and Serrano ham it was only fair to bring out the remaining star of Spanish charcuterie. Yeah, chorizo, mi corazon.
In Finnish the recipe is actually really, really funny. Well, in my opinion it is. In others', maybe moderately so. See, pumpkin translates as kurpitsa. So, pizza with kurpitsa? Kurpizza! Get it? Funny, right?!
You'll find the recipe and all the stages of the pizza-making at home right over here. For this Monday match night experimentation I made half a portion which was enough for 3 pizzas and just the right amount for the half a pumpkin left over from that divine pumpkin risotto.
Depending on the size 2-3 pizzas
Toppings:
500 g pumpkin (for instance half of one 1,4 kg Hokkaido squash)
a couple of tbsp oil
1 tsp ground coriander seeds
1 tsp ground cumin
1/2 tsp cayenne
salt, black pepper
2 mozzarella balls (á 125 gr)
125 gr chorizo, cut into a couple of millimetre slices
1 small red onion
to serve: rucola, 1 big red chilli thinly sliced
Cut the pumpkin in half and scoop out the seeds. Peel and cut into chunks. Heat the oil and add the spices. Cook for a moment to release the aromas and pour over the pumpkin. Season generously and roast at 200º until still al dente - 10-15 minutes depending on the size. Remove half of them and continue roasting the other half until soft.
Once the remaining pumpkin is done, purée it. This can be day the day before. Perhaps while you prepare the pizza dough and leave it to rise overnight...?
Grate the mozzarella and, if too wet, leave to drain for an hour or so in a muslin-lined colander.
Check the taste and season pumpkin puré as needed. Add some oil to make it runnier if needed. Spread the puré onto the pizza crusts, then spread over the cheese and on top of that finely sliced red onion, pumpkin cubes and chorizo.
Bake until cheese has melted and the crust has a bit of colour on it; 8-10 minutes.
Once baked, top with rucola leaves and thinly sliced chilli. And enjoy...
Once the remaining pumpkin is done, purée it. This can be day the day before. Perhaps while you prepare the pizza dough and leave it to rise overnight...?
Grate the mozzarella and, if too wet, leave to drain for an hour or so in a muslin-lined colander.
Check the taste and season pumpkin puré as needed. Add some oil to make it runnier if needed. Spread the puré onto the pizza crusts, then spread over the cheese and on top of that finely sliced red onion, pumpkin cubes and chorizo.
Bake until cheese has melted and the crust has a bit of colour on it; 8-10 minutes.
Once baked, top with rucola leaves and thinly sliced chilli. And enjoy...
Oh, and the score? West Brom 2, Manchester United 2. The real winners of the day? These pizzas...
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ANYONE FOR SECONDS?
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