Are you in the mood for a fall pinsa recipe? Follow these steps to create a fall Pinsa with fresh porcini mushrooms and pumpkin cream!
Begin by preparing the seasonings:
- Cut the pumpkin into chunks and arrange them on a baking tray with shallot wedges. Season with salt and pepper, then drizzle with extra virgin olive oil. Bake until flaky. Next, transfer it to a jug and blend with a hand blender.
- Clean and roughly dice the porcini mushrooms. Meanwhile, heat a pan with a drizzle of oil and a crushed clove of garlic. Once hot, sauté the mushrooms for a few minutes. Deglaze with white wine and season with salt, pepper and finely chopped fresh parsley.
- Drop the corbarino tomatoes into boiling water for a few minutes, then let them cool before peeling. Heat a frying pan with extra virgin olive oil and a clove of garlic, saute the tomatoes for a few minutes and season with salt and fresh basil leaves.
- Now, move on to the Pinsami Pinsa topping. Spread the pumpkin cream over the base, add some shredded mozzarella, the sautéed porcini mushrooms, the tomatoes, salt and extra virgin olive oil. Bake for 5 minutes at 250°C (480°F).
- Just before serving, add the remaining mozzarella, basil leaves, ground pepper, and a drizzle of extra virgin olive oil.
Your Fall Pinsa is ready to be enjoyed!
