Pizza of the Month – November
Autumn pizza with Nobili Smoked Provola, pumpkin cream, sausage, and porcini mushrooms
November is the month of pulling the blankets up, of the oven taking center stage again, and of flavors that grow deeper and more enveloping.
Our November Pizza brings all of this together: forest aromas, warm colors, and ingredients that instantly bring autumn to the table.
Nobili Smoked Provola takes center stage, with its bold flavor melting over the base to create a stretchy, aromatic embrace. Balancing it all is a roasted pumpkin cream—sweet and velvety—that brings every ingredient together.
The crumbled sausage adds a savory, rustic note, while the porcini mushrooms bring the scent of the forest. At the end of baking, a few crispy sage leaves—and, for those who want an extra touch, a sprinkle of chopped hazelnuts—add crunch and an aroma that’s perfect for the season.
It’s a pizza that warms you up, comforts you, and instantly brings you back to home cooking.
Ingredients for 2 round pizzas (28–30 cm)
- 500 g of pizza dough
- 200 g Smoked Provola Nobili
- 250 g of pumpkin flesh
- 150 g of fresh sausage
- 120 g of porcini mushrooms (fresh or frozen)
- 1 spring onion (optional)
- Sage leaves
- Chopped hazelnuts (optional)
- Extra virgin olive oil
- Salt, pepper, nutmeg
How to make November Pizza
- Prepare the pumpkin cream
Cut the pumpkin into cubes and season with olive oil, salt, pepper, and a pinch of nutmeg. Roast in the oven at 190 °C (375 °F) until tender. Blend until smooth and creamy. - Brown the sausage
Crumble it into a pan and brown it without adding oil, until nicely golden. - Cook the porcini mushrooms
Sauté them in a pan with a drizzle of olive oil and a pinch of salt. Set aside. - Stretch the base
Divide the dough, stretch it out, and place it on a baking tray or pizza stone. Spread the pumpkin cream in an even layer. - Add the provola and sausage
Distribute the sliced Nobili Smoked Provola and the browned sausage. - First bake
Bake in a very hot oven at 230–250 °C (445–480 °F) for 7–8 minutes. - Finish with the porcini
Add them to the pizza and bake for another 2 minutes. - Final touches
Crispy sage leaves sautéed in a pan, a drizzle of olive oil, and—if you like—a sprinkle of chopped hazelnuts.
One more idea
Try it with a glass of smooth red wine or a dark beer: they’ll enhance the smoky notes and the sweetness of the pumpkin.
It’s the perfect pizza for a slow evening, when it’s raining outside and all you want inside is warmth.
🍂 Share your version using #PizzaNobili and bring the true spirit of autumn to the table.