Pinsa with pumpkin, gorgonzola and walnuts

Ingredients

For 1 serving

• All-purpose flour65 g
• Rice flour15 g
• Soy flour5 g
• Active dry yeast1 g
• Pumpkin150 g
• Gorgonzola30 g
• Walnuts8 g
• Fresh sage2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, nuts, soy,

In season: September – December

Method

1. In a bowl mix the 00 flour, rice flour and soya flour with the dried yeast. Add cold water a little at a time, about four-fifths of the weight of the flours, then the oil and finally a pinch of salt; knead for 8–10 minutes, until the dough is smooth but very soft and sticky: that's normal, the high hydration makes pinsa light and crisp.
2. Cover the bowl and leave to rise for 2 hours in a warm place, until doubled and full of bubbles. Half an hour before the end, preheat the oven to 250 °C (conventional) with a baking tray inside to heat up.
3. While it rises, peel the squash, remove the seeds and cut it into roughly 2 cm cubes; steam for 12 minutes, until tender, then mash with a fork with a pinch of salt and the chopped fresh sage.
4. Turn the dough out onto baking paper dusted with a little rice flour and push it out with your fingertips into an oval about 1 cm thick, without flattening the edge. Spread it with the squash purée and bake on the hot tray at 250 °C for 10 minutes, until the edge is golden.
5. Add the gorgonzola in small pieces and the broken walnuts and return to the oven for 2 minutes, until the cheese starts to melt.