Winter Pizza with Pumpkin Cream, Anchovies, and Burrata

To prepare the winter pizza with pumpkin cream, anchovies, and burrata, first, pour the flours into the bowl of the mixer 1, then add the crumbled yeast 2 and the water 3. Start kneading with the hook at medium speed until the dough is well knitted.

Add the salt 4 and continue working for about five minutes, until you get a smooth and elastic consistency. Remove the dough from the mixer and transfer it to the work surface. Shape it into a compact spherical shape with your hands 5, then place it in a bowl and cover it with plastic wrap 6. Let it rise until doubled, about two hours, in a warm, draft-free environment.

In the meantime, focus on the pumpkin: first cut it in half 7, then into large wedges, remove the seeds and filaments 7, then place the pieces on a sheet of aluminum foil. Wrap them well in a packet 9 and cook them in the oven at 482°F for about 30 minutes. If you have a pizza stone, you can already put it in the oven: it will heat perfectly in preparation for the pizza cooking.

While the pumpkin cooks, prepare the herbs. Wash them well, then separate the leaves from the stems and cut the latter into pieces 10. In a non-stick pan, heat a drizzle of oil and sauté a clove of garlic 11. Add the stems and let them soften, then add the leaves 12 and continue cooking for about 5 minutes.

They should be tender and fragrant 13. Season with salt and set aside. Once the dough is well risen 14, divide it into three portions of equal weight 15.

Shape them into balls 16 and place them on a tray 17. Cover them with plastic wrap 18 and let them rise again for about 30 minutes.

They should double in volume. Now take the cooked pumpkin: extract the pulp and transfer it to a blender glass with 200 g of water 20 and a drizzle of oil 21.

Salt 22 and blend with an immersion blender 23 until smooth and velvety 34.

Dust the work surface with some semolina 25 and place a dough ball on top 26. Gently stretch it with your hands 27 to form a regular disc, keeping a thicker edge.

Transfer the pizza base onto the peel, distribute a few tablespoons of pumpkin cream in the center 28, and spread it evenly, leaving the edge free. Complete with a drizzle of oil 29. Bake the pizza on the pizza stone placed on the top shelf of the oven and cook at 482°F for 5–6 minutes, until the edge is puffed and golden. Once out of the oven, pour a drizzle of raw oil on the hot base 30.

Then distribute the burrata broken by hand 31, the sautéed herbs, and finally the anchovies 32, which with their bold flavor will balance the sweetness of the pumpkin cream. Serve the pizza piping hot 33.