Grilled Pumpkin and Cheese Pizza

Today I come with a very autumnal recipe, a roasted pumpkin and cheese pizza that you will love for its contrast of flavors, since in addition to these two main ingredients, we are going to round it off with some chopped black olives, and without pits! , and with basil. And to give it a crunchier touch, we will add some pumpkin seeds and some sesame seeds. What do you think of the combination?

The contrast between the sweetness of the roasted pumpkin and the fresh cheese with the seasoning of the olives and the aroma of the basil is something you have to try. It is a combination that fills your mouth with its infinite nuances. Ingredients that, arranged at will on the bed of homemade fried tomato and mozzarella, make this pizza a perfect dinner for pizza days.

On this occasion we will use a purchased pizza dough and we will stretch it well, so that it is thin and much crispier. That, added to the pumpkin seeds and sesame seeds, will make every bite of our pizza something wonderful.

Since I am convinced that you really want to try it, here is the recipe.

Ingredients

• 1 butternut or peanut squash
• 1 sheet of pizza dough*
• Homemade fried tomato
• Mozzarella
• Fresh cheese**
• Chopped black olives
• pumpkin seeds
• Sesame seeds

*We will use a sheet of purchased pizza dough to save time, but you can make the homemade dough easily by following the recipe you will find here .

**The same thing I told you about with pizza dough applies to fresh cheese. Doing it at home gives a wonderful result and is very simple. If you dare, here is the recipe.

Elaboration

1. Heat the oven to 200°C to roast the pumpkin. Cut it in half lengthwise and divide each half in the same way into 4 or 6 parts.
2. Place all the strips with the pulp facing up. Season lightly with salt, add a drizzle of oil and bake until you see that the edges are golden and when you pierce it, it is tender. The time will depend on the size of the pumpkin, but can take 25 to 40 minutes.
3. While the pumpkin is roasting, prepare the pizza base by rolling out the dough so that it is very thin, approximately half a centimeter thick.
4. Prepare the rest of the ingredients: crumble the fresh cheese, chop the olives and let them drain, and wash, dry and cut some basil leaves.
5. When the pumpkin is done, remove it from the oven and carefully place the strips on a rack so they can cool and you can cut them.
6. Raise the oven temperature according to the dough instructions. If you have chosen to make the dough, heat to 240°C.
7. Spread the tomato sauce over the dough and bake for about 15 minutes, until it is golden and cooked.
8. While the dough is baking, peel the roasted pumpkin and cut it into small cubes.
9. Once the dough is cooked, take it out of the oven and arrange the mozzarella, the chopped olives and the pumpkin cubes. Put it back in the oven for about 4 minutes or until you see the mozzarella melt.
10. Take the pizza out of the oven, spread the fresh cheese and sprinkle the pumpkin seeds and sesame seeds. Bake for about 3 more minutes.
11. Remove the pizza from the oven and scatter the basil leaves before serving.

Grades

• You can use the variety of olive that you like the most, but our recommendation is that you use one that is not especially strong in flavor, since the result will be more harmonious with a milder one. A good option is empeltre olives and even kalamata. But if you love the dead of Aragon, don't deprive yourself of using it, even if it is stronger (you can add less).
• If you use feta cheese, add it to the pumpkin, mozzarella and olives, as it is stronger and will hold up better for a few more minutes of baking.
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