PUMPKIN AND PANCETTA PIZZA

October 12, 2011 Edible Boston

Here’s a new spin on pumpkin pie—pizza pie, with a strong Italian accent.

Makes two 12-inch pizzas.

For the dough:

1 1/3 cups warm water

1 package yeast

1 teaspoon sugar

3 cups flour (more as needed) + more for the board

1 teaspoon salt

3 + 1 tablespoons olive oil

For the topping:

4 tablespoons olive oil, or as needed

¾ pound pumpkin flesh (3 cups), cut in small cubes or sticks

1 cup red onion slices

2 cloves garlic, minced

¾ cup pancetta dice

1 cup coarsely grated cheese, such as half mozzarella and half parmesan

3 tablespoons chopped fresh rosemary + sprigs for garnish, if desired

Coarse salt to taste

Put the water and sugar in a large bowl; sprinkle the yeast over the top and let it proof. Stir in the flour, salt and 3 tablespoons of oil, and mix to form a smooth dough. Turn the dough out onto a well-floured board and knead for 10 minutes, until it is no longer sticky; form the dough into a ball. Rinse out the bowl, wipe it dry and smear with remaining tablespoon of oil. Turn the dough in the bowl to coat its surface with oil; leave the bowl to sit in a warm place, covered, until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees.

While the dough is rising, make the filling; exact amounts matter less than a balance of flavors. Put the oil in a large skillet and over medium heat sauté the pumpkin cubes or sticks, stirring occasionally, until they start to color. Stir in the onion and let it begin to caramelize. Lower the heat and stir in the garlic and pancetta, finally the chopped rosemary and salt. Set the pan aside off the heat.

Punch the dough down and divide it in two; form each half into a round. For each pizza, lightly oil a 12-inch pan. Pat or roll the dough out thin and even in the pan. Spread half the pumpkin mixture on each and then top with the cheeses. Bake the pizzas in the preheated oven for 17 to 20 minutes, until the crust is browned and the cheese bubbly.