Unleavened mini pizzas with pumpkin and gorgonzola

Name: Unleavened mini pizzas with pumpkin and gorgonzola
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Type 0 flour 4 cups; Water ¾ cup; Instant yeast for salted preparations 3 ½ tsp; Extra virgin olive oil 1 ½ tbsp; Fine salt ½ tsp; Delica pumpkin (to be cleaned) 14.1 oz; Gorgonzola cheese sweet 7 oz; Wildflower honey 2 tsp; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it br es fr de

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

No-yeast pizzette with pumpkin and gorgonzola? Seriously good stuff. These little bites add a fresh twist to classic Italian snacking. And you know what? They skip the wait with a no yeast pizza dough that comes together super fast. Pretty much means you can dive into the toppings sooner. The combo of sweet pumpkin and the bold kick from gorgonzola pizza flavors is really, really something. This pairing is huge in Italian fall cuisine, especially up north, where they use the season’s best pumpkins.

They get this moist, almost creamy texture in savory recipes. And look, the crust has a tender bite and feels lighter than usual—which is great—because you’re loading up on rich, colorful toppings. It’s the kind of quick pizza recipe perfect for sharing at a chill get-together or a cozy autumn buffet. You want to snack and chat without getting too full too fast. And the sauce? Can’t go wrong.

What’s fun about these easy homemade pizza bites is how laid-back the whole process is. Unlike those heavy, traditional pies, mini pumpkin pizzas don’t need hours to rise or fancy ingredients. You get that crispy bottom, a creamy top, and all those fall flavors just melting together beautifully. In Italy, no yeast pizzette like these are a hit for last-minute parties and family gatherings. I mean, you can whip up a big batch, and everyone grabs what they like.

The pumpkin and gorgonzola mix feels unexpected—but it works so well—especially with a sprinkle of herbs or even a handful of toasted nuts if you’re feeling extra. Fans of pumpkin pizza or anyone into vegetarian pizza recipes will love this combo, fitting right in with all those popular fall appetizers everyone craves. Whether you serve them hot out of the oven or at room temperature, these pizzette bring a taste of Italian autumn straight to your table. And listen, nobody misses the yeast one bit. They're perfect for adding a touch of Italian charm to your next gathering!

INGREDIENTS

for about 16 mini pizzas (with a diameter of 2 3/4 inches): Type 0 flour 4 cups (500 g); Water ¾ cup (200 g); Instant yeast for salted preparations 3 ½ tsp (15 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt ½ tsp (3 g)

To season: Delica pumpkin 14.1 oz (400 g) - (to be cleaned); Gorgonzola cheese 7 oz (200 g) - sweet; Wildflower honey 2 tsp; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Unleavened mini pizzas with pumpkin and gorgonzola

To prepare the unleavened mini pizzas with pumpkin and gorgonzola, start with the dough: in a bowl, pour the flour, water 1, oil 2, and salt 3.

Add the instant yeast 4 and start kneading 5. When the mixture becomes consistent, transfer it to the surface and knead briefly with your hands 6.

Once you've obtained a smooth ball 6, roll it out on the lightly floured surface with the help of a rolling pin 8 until you get a sheet about 1/8 inch thick. Then cut out discs with a 2 3/4-inch diameter cookie cutter 9; with these doses, you will get about 16.

Place the discs on a baking tray lined with parchment paper, which you have previously greased with a drizzle of oil 10. Bake in a static oven at 375°F 11 for about 15 minutes 12.

In the meantime, deal with the pumpkin: remove the seeds and inner filaments 13, then cut the flesh into chunks 14. Place the pumpkin in the air fryer basket 15 and cook at 355°F for 15 minutes.

Once cooked 16, peel the pumpkin 17 and mash it roughly with a fork 18.

Transfer the mashed pumpkin to the blender jug, then add a splash of water 19, salt, pepper, and oil 20. Blend until you get a smooth and homogeneous puree 21.

Remove the mini pizzas from the oven and top them with the cream 22, then bake for another 5 minutes. After this time, finish with the gorgonzola 23 and a drizzle of honey 34.

Finally, garnish with thyme leaves 25 and let them cool slightly 26. Your unleavened mini pizzas with pumpkin and gorgonzola are ready to be enjoyed 27!

Storage

It is recommended to consume the unleavened mini pizzas with pumpkin and gorgonzola immediately. If necessary, you can store them in the fridge for a maximum of 2 days, in an airtight container.

The unfrosted mini pizzas can be frozen after cooking.