In the mood for recipe with autumn flavours?
Follow these steps to create Pinsa with fresh porcini mushrooms and creamy pumpkin sauce.
Start by preparing the ingredients:
Creamy Pumpkin sauce: peel the pumpkin and cut it into small cubes, place it on a baking sheet with some shallot, add salt, pepper and drizzle with a little evo oil. Bake until it softens. Then put it in a bowl and blend with an immersion blender.
Porcini mushrooms: clean and cut into large cubes. In the meantime, heat a frying pan with a little evo oil and a clove of garlic, and when once the oil is ready, sauté the porcini mushrooms for a few minutes. Deglaze with white wine and add salt, pepper and finely chopped fresh parsley.
Roasted cherry tomatoes: boil the red tomatoes for a few minutes in boiling water, let them cool and eventually peel them. Then heat up a pan with some evo oil and a clove of garlic, sauté the cherry tomatoes for a few minutes and season with salt and fresh basil leaves.
Once the toppings are ready, start garnishing the Pinsa:
Spread the pumpkin cream on the base, add some of the mozzarella pieces, sautéed porcini mushrooms, cherry tomatoes, salt, evo oil and bake for 5 minutes.
On the way out add the rest of the mozzarella, fresh basil leaves, a grind of pepper and a drizzle of evo oil.
Your Pinsa with an autumn flavour is ready to be enjoyed!
