Turkey & Squash
This pizza is super tasty!
The way we cook these ingredients allow to hold in them the real natural flavours.
These are the ingredients:
fiordilatte mozzarella
Pumpkin or butternut squash
Sliced Roasted turkey
Shallots
A glass of red wine
Reduction of Balsamic vinegar
Preparation for the pumpkin mash:
Simply take the skin off the pumpkin and cut it into medium size cubes, season and lay them on a tray and roast them in the oven for 40 mins (180 degrees- fan mode).
Once the cubes are soft enough they’re ready 😉 leave them on the side to cool down a little.
Ps: don’t throw the pumpkin seeds and roast them a little in the oven! Good to eat😊
Preparation for the slow cooked shallots:
Slice the shallot in half and open every single layer of it and cook them for 2-3 mins in a hot fry pan until golden.
Add 1 glass of red wine and 1 glass of water, salt, pepper, origano and 1 teaspoon of sugar (sage,thyme,or other herbs are ok too) and slowly cook until the liquids get dense and the shallots soften. They’re now ready! Just cool them down a little😊
PS:if your balsamic vinegar is not dense enough all you need to do is to pour some of it into a pan, turn the heat on and gently stir the liquid until it thickens but still creamy
Like most of my pizzas the hard job is done 😉 all we need to do is to stretch the pizza, mozzarella on top and straight in the oven.
Post baking you evenly spread some warm pumpkin mash, sliced roasted turkey, lay some slow cooked shallots on it and finish the job with a nice drizzle of reduction of Balsamic vinegar.
That’ll do 😋💪🏻