White pumpkin and sage pizza
S’il y a bien une pizza que nous n’avions jamais fait à la maison, c’est la pizza blanche. Entendez par là, non pas une pizza recouverte de neige mais bien une pizza avec une base blanche. Et ici la base c’est principalement de la ricotta, et avec comme accompagnement (oui car la ricotta n’aime pas sortir seule !), la courge chouchoute des français, I named the pumpkin. Une pizza de légumes avec le fromage sur la pâte et non pas par dessus, that's the whole point of this white pizza recipe which remains super healthy compared to its cousins covered and dripping with cheese (good from time to time, let's admit it, it's not bad too !) !!! So I really don't see what would prevent you from making this little healthy and delicious pizza recipe for this weekend or this weekend., and don't give me the ingredient excuse, because apart from the Pizza dough, there are only 4 !!!
And you the white pizza, how do you prefer it? ?
- 1/2 pumpkin
- 150 g the ricotta
- 50 g grated parmesan
- A few sage leaves
- Olive oil
- 1 pinch of Espelette pepper
- You sell
- Parmesan shavings (optional)
- FOR THE DOUGH
- 250 g of flour
- 150 ml of lukewarm water
- 2 tablespoons of olive oil
- 1/2 packet of baker's yeast
- 4 g de sel
- Pour the sachet of yeast into a container then add the two tablespoons of lukewarm water on top. Leave to rest without mixing 15 minutes.
- In a salad bowl, mix the flour together, salt, the water, olive oil and sourdough to obtain a nice dough. Leave to rest in an oiled container for 1 hour.
- During this time, prepare the pumpkin. For that, wash and cut the pumpkin into slices of approximately one centimeter, place them on a baking tray, drizzle with olive oil and bake 15-20 minutes at 200°.
- Punch down the dough with your fist and spread it on a plate to prepare the pizza.
- In a bowl, mix together the ricotta, grated parmesan, Espelette pepper and a drizzle of olive oil. Spread the mixture on the dough.
- Add the roasted pumpkin slices and around ten sage leaves on top..
- Drizzle with olive oil and bake 15-20 minutes at 240°.
- Before serving, add some parmesan shavings on the pizza.
Emilie
They are
21.1.16Oh this is totally my kind of food 😀
Emilie
28.2.16Oh great 😉 Thanks !
Sylvie Nutrigood
22.1.16Thank you, you gave me the idea for tonight’s meal. !
Emilie
28.2.16Oh awesome !
Mathilde
22.1.16Oh la lala, This pizza is sublime ! White pizzas are my favorite, I'm much less fond of sauce-based pizzas ! That said, for me it’s fresh cream base, I have never tried ricotta based … It must be really good :)
Emilie
28.2.16Oh yes I love it too but Monsieur is more into tomato sauce so we alternate 😉
Khol67
22.1.16We rarely eat pizza (too fat), but this one seems very healthy to me and with a small salad it will be very good in my lunch box.
Emilie
28.2.16Yes, it’s true that it’s really light 😉
Nina
22.1.16Bon, I'm completely confused about the comments on your previous articles. (no but you outdid yourself for Christmas, I wanted to try all your recipes! Besides for the risottos, if you want to make them lactose free, try the cashew puree mixture + brewer's yeast to give a little cheese taste, it's obviously not the same as parmesan but it's not bad all the same!) but I couldn't let this one go! A pumpkin pizza, no but it just looks mega yum!!!
Have a great weekend miss!
Emilie
28.2.16ah but don’t worry, I’m completely exhausted to respond to the comments 😉 great idea, the cashew and brewer’s yeast mixture, I would test !
Kisses my dear !
Corinne Loury
24.1.16Bonjour, I didn't know white pizza. And I made yours; A real treat, everything goes very well together, the dough is quickly made and very crispy when eaten. Merci
Emilie
28.2.16Thank you very much Corinne for this delicious feedback !
Sonia
25.1.16take! I miss this pizza flavor! plus I have pumpkin in my fridge and I didn't really know how to use it…thank you for the great idea!
Emilie
28.2.16Mais je t’en prie Sonia, ravie que ce potimarron trouve preneur 😉