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Autumn Pizza Bianca with Mascarpone and Pumpkin
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30 min
Quick
Knuspr-Küche
Knuspriger Pizzateig trifft auf samtige Mascarpone, fein gehobelten Hokkaido-Kürbis und zart schmelzenden Mozzarella. Aromatisiert mit frischem Rosmarin, Knoblauch und einer feinen Prise Muskatnuss ist diese italienische Pizza Bianca der perfekte herbstliche Seelenwärmer.
Ingredients
Preparation method
Preparation
Preheat the oven in advance to 220 °C top/bottom heat (or 200 °C fan). Line a baking sheet with baking paper.
Thoroughly wash the Hokkaido pumpkin, cut in half, remove the seeds, and slice into paper-thin wedges using a mandoline or a sharp knife. Peel and finely chop the garlic clove. Wash the fresh rosemary, shake dry, and finely chop the needles.
In a bowl, stir the mascarpone until smooth with the chopped garlic, half of the chopped rosemary, a pinch of ground nutmeg, and a little salt and pepper.
Chef's tip
Hokkaido pumpkin does not need to be peeled – its thin skin becomes wonderfully tender during baking. The thinner you slice the pumpkin wedges, the more evenly they will cook in the oven.
Variation tip: If you like some crunch, sprinkle a handful of roughly chopped walnut kernels or pumpkin seeds over the pizza during the last 3 minutes of baking time.
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