Squash pizza, seasonal fall pizza without tomato sauce, original with squash or pumpkin, is very easy to prepare at home at home, that’s how I made this pizza with the taste of autumn, try it -la you definitely would like to
Component :
- 200 grams squash
- 1 poblano pepper
- 1 red onion
- 4 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1 tsp cumin
- 1/4 tsp cinnamon
- 24 cl of milk
- 1 tbsp flour
- 1 pizza dough
- 90 grams crumbled cottage cheese
- 3 tbsp chopped fresh coriander
- 2 tbsp Roasted Pepitas – Pumpkin Seeds – Peeled
- 1/4 tsp salt
- 1/2 tsp black pepper
Preparation:
First peel and cut the squash into cubes, cut the seeds and pepper into pieces, cut the red onion into rings and preheat your oven to 200 degrees.
Then mix them with garlic, oil in a salad bowl, add cumin, paprika, cinnamon, salt and pepper, mix everything.
Line a baking sheet with a sheet of aluminum foil and then spread your preparation on top—add the pumpkin seeds—and place in the oven for 10 minutes.
Take your baking sheet out of the oven, peel off the garlic cloves, and then reduce the oven to 180°.
Put milk in a saucepan, add all purpose flour and boil for 5 to 6 minutes while stirring continuously. Let it cool down.
Lower your pizza dough onto a floured work surface, then place your dough on a baking sheet, prick the bottom with a fork, and place in the oven for 4 minutes.
After removing your dough from the oven, spread the milk-flour mixture over the top, then garnish with your reserved vegetables and 60 grams of cheese, and put in the oven for 12 minutes.
Then take out your pizza and cover it with coriander and 30 grams of paneer left over before serving.
Finally you have your squash pizza, serve and enjoy your meal.
