Autumn pizza with pumpkin, olives and ricotta

Autumn pizza with pumpkin, olives and ricotta

Ingredients

• warm water - 300 ml
• fresh yeast - 25 g
• sugar - 1 tbsp. l.
• flour - 500 g
• salt - 10 g
• olive oil - 5 tbsp l.
• pumpkin - 600 g
• garlic - 2 cloves
• rosemary to taste
• suluguni - 200 g
• olives - 100 g
• ricotta to taste

Directions

1. Prepare the dough: add yeast and sugar to 150 ml of warm water. We mix.
2. Sift the flour. Pour in yeast, mix and pour in 150 ml of water, add salt. Mix and add 3 tbsp. l. olive oil. Knead the dough well for 10-15 minutes. Cover with a towel and put in a warm place for 1.5 hours.
3. In the meantime, we are preparing the filling. Sauce: Boil 400 g of pumpkin pulp with a little water until soft. We puree. Add salt, some rosemary, a couple of tablespoons of olive oil and just a couple of garlic cloves. We boil for a couple of minutes. Cut another 200 g of pumpkin into cubes and either bake or lightly fry. We rub suluguni. We also cut a few olives lengthwise, but you can leave them intact.
4. Knead the dough again, divide it into two parts. Roll out circles of 30 cm, as small as possible, then there will be pizza on a thick dough. Grease generously with sauce, spread half of the cheese, pumpkin into cubes, again the rest of the cheese, olives and a little ricotta. We bake at the maximum temperature (200-250 ° C) for 15 minutes.