For the dough: in a bowl, mix 1/3 cup of warm water (80 ml), 1 tablespoon of active dry yeast, 1/2 cup of all-purpose flour (90 g), 1 1/2 cups of bread flour (180 g), and 1/2 teaspoon of salt
Add 1 large egg at room temperature and 3 tablespoons of melted butter (40 g)
For the topping: divide a 1.2 kg Japanese pumpkin in half, remove the seeds and fibers, brush with a little olive oil, season with salt and pepper, and place the garlic cloves in the cavities
Place the pumpkin halves cut-side down in a baking dish
Bake at 180°C for 1 hour or until the pumpkins are tender when pierced with a fork
Remove the garlic cloves and, if they're not tender, bake them again for a little longer
Peel off the pumpkin skins and place the pulp in a bowl
Mash it with a fork to create a puree
If the pumpkin is too fibrous, let it sit at room temperature for 2 hours and then mash it with a fork, discarding any excess liquid.
A small skillet: heat the olive oil over low heat, add the chopped onion and thyme, and cook for 6-7 minutes, stirring occasionally, until the onion is tender and starting to caramelize
Add the mashed pumpkin, Parmesan cheese, and half of the gorgonzola, mixing well to taste
For the dough: in a bowl, mix 1/3 cup of warm water (80 ml), 1 tablespoon of active dry yeast, 1/2 cup of all-purpose flour (90 g), 1 1/2 cups of bread flour (180 g), and 1/2 teaspoon of salt
Add 1 large egg at room temperature and 3 tablespoons of melted butter (40 g)
For the topping: divide a 1.2 kg Japanese pumpkin in half, remove the seeds and fibers, brush with a little olive oil, season with salt and pepper, and place the garlic cloves in the cavities
Place the pumpkin halves cut-side down in a baking dish
Bake at 180°C for 1 hour or until the pumpkins are tender when pierced with a fork
Remove the garlic cloves and, if they're not tender, bake them again for a little longer
Peel off the pumpkin skins and place the pulp in a bowl
Mash it with a fork to create a puree
If the pumpkin is too fibrous, let it sit at room temperature for 2 hours and then mash it with a fork, discarding any excess liquid.
A small skillet: heat the olive oil over low heat, add the chopped onion and thyme, and cook for 6-7 minutes, stirring occasionally, until the onion is tender and starting to caramelize
Add the mashed pumpkin, Parmesan cheese, and half of the gorgonzola, mixing well to taste
Make the dough: in a bowl, mix the warm water, yeast, and all-purpose flour
Let it sit for 10 minutes in a warm place
In another bowl, mix the bread flour with salt and make a depression in the center
Add the egg, melted butter, and yeast mixture, stirring to form a smooth dough
Knead the dough on a floured surface until it becomes smooth and comes away from your hands
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise at room temperature for about 1 hour or until doubled
Bake in a preheated oven at 200°C for 25-40 minutes or until golden brown
Serve warm or at room temperature
Cals per serving: 270
