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Pizza z blachy z łagodnym serem provolone, cebulą i dynią w oleju
- Przygotowanie
- 6 min
- Gotowanie
- 10 min
- Liczba porcji
- dla 1-2 osób
Gotujemy
Sposób przygotowania
- Zetrzyj ser provolone na cienkie płatki i rozłóż je równomiernie na spodzie do pizzy.
- Dodaj cebulki borettane w oleju, dynię w oleju, kilka gałązek rozmarynu i dopraw odrobiną świeżo mielonego pieprzu.
- Piecz w piekarniku w temperaturze 180°C przez około 10 minut (lub do 15 minut, jeśli wolisz bardziej chrupiącą pizzę).
- Na koniec skrop pizzę odrobiną oliwy z oliwek extra virgin i podawaj.
Przeczytaj więcej o tym przepisie
Nasza pizza z blachy z łagodnym serem provolone, cebulkami Borettane i dynią w oleju to harmonijne połączenie smaków, które sprawi, że otworzysz usta ze zdumienia… ale tylko do następnego kęsa!
In Rome in the 1970s, there was music and there was art, there was cultural ferment and there was a desire to change the world. It is probably no coincidence that, in all this fervor, right there and right then sheet pan pizza was born. Born to gather friends around the table, its rectangular shape, ease of slicing, and endless topping options made it the perfect dish for sharing and satisfying everyone. Soft and fluffy, but always crispy: this is not a contradiction, in fact it is one of the secrets of its success. Along with its enveloping aroma of homemade doughs.
Our version of sheet pan pizza combines the sweetness of Borettane onions (as precious as the pearls they resemble), the sweet taste of pumpkin in oil, the goodness of provolone cheese, and a touch of freshness given by fragrant rosemary sprigs. It’s a dish for those who love good food but do not like long and complex recipes. With just a handful of ingredients and a few minutes, you can top and bake this delicious pizza. The rest of the time is yours—to savor with your loved ones or indulge in absolute relaxation, always with an irresistible slice of pizza in hand.
Preparation time: 6 minutes
Cooking time: 10-15 minutes
Servings: for 1-2 people
Ingredients
1 Sheet Pan Pizza Base by Pizza Food Love
60g of Borettane Onions in oil by Emilia Food Love
60g of Pumpkin in oil by Emilia Food Love
Mild Provolone by Emilia Food Love
Fresh rosemary
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Pepper
Method
-
Shave the provolone cheese into thin flakes and spread it evenly over the pizza base.
- Add the borettane onions in oil, the pumpkin in oil, a few sprigs of rosemary, and season with some freshly ground pepper.
-
Bake in the oven at 180°C (350 °F) for about 10 minutes (or up to 15 minutes if you prefer a crispier pizza).
-
As a finishing touch, drizzle a little extra virgin olive oil over the pizza and serve.
Tip
For an even more captivating and autumn-inspired flavor, you can swap Mild Provolone by Emilia Food Love with our semi-aged Pecorino cheese. And if you love rich, gourmet tastes, why not add a few drops of our Balsamic Vinegar of Modena PGI? The result will be unforgettable.
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