Autumn pizza with Nobili Smoked Provola, pumpkin cream, sausage, and porcini mushrooms<\/b><\/p>\n
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.<\/span> 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\u2014sweet and velvety\u2014that brings every ingredient together. It\u2019s a pizza that warms you up, comforts you, and instantly brings you back to home cooking.<\/span><\/p>\n Try it with a glass of smooth red wine or a dark beer: they\u2019ll enhance the smoky notes and the sweetness of the pumpkin.<\/span> \ud83c\udf42 Share your version using #PizzaNobili and bring the true spirit of autumn to the table.<\/p>\n","protected":false},"excerpt":{"rendered":" Pizza of the Month \u2013 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\u2014sweet and velvety\u2014that 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\u2014and, for those who want an extra touch, a sprinkle of chopped hazelnuts\u2014add crunch and an aroma that\u2019s perfect for the season. It\u2019s a pizza that warms you up, comforts you, and instantly brings you back to home cooking. Ingredients for 2 round pizzas (28\u201330 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 creamCut the pumpkin into cubes and season with olive oil, salt, pepper, and a pinch of nutmeg. Roast in the oven at 190 \u00b0C (375 \u00b0F) until tender. Blend until smooth and creamy. Brown the sausageCrumble it into a pan and brown it without adding oil, until nicely golden. Cook the porcini mushroomsSaut\u00e9 them in a pan with a drizzle of olive oil and a pinch of salt. Set aside. Stretch the baseDivide 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 sausageDistribute the sliced Nobili Smoked Provola and the browned sausage. First bakeBake in a very hot oven at 230\u2013250 \u00b0C (445\u2013480 \u00b0F) for 7\u20138 minutes. Finish with the porciniAdd them to the pizza and bake for another 2 minutes. Final touchesCrispy sage leaves saut\u00e9ed in a pan, a drizzle of olive oil, and\u2014if you like\u2014a sprinkle of chopped hazelnuts. One more idea Try it with a glass of smooth red wine or a dark beer: they\u2019ll enhance the smoky notes and the sweetness of the pumpkin. It\u2019s the perfect pizza for a slow evening, when it\u2019s raining outside and all you want inside is warmth. \ud83c\udf42 Share your version using #PizzaNobili and bring the true spirit of autumn to the table.<\/p>\n","protected":false},"author":3,"featured_media":14680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[524],"tags":[475,525,204],"class_list":["post-15394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza","tag-fior-di-latte","tag-pizza-of-the-month","tag-provola-affumicata"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15394"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15394\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14680"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>Our November Pizza brings all of this together: forest aromas, warm colors, and ingredients that instantly bring autumn to the table.<\/p>\n
\n<\/span>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\u2014and, for those who want an extra touch, a sprinkle of chopped hazelnuts\u2014add crunch and an aroma that\u2019s perfect for the season.<\/p>\nIngredients for 2 round pizzas (28\u201330 cm)<\/b><\/h3>\n
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How to make November Pizza<\/b><\/h3>\n
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Cut the pumpkin into cubes and season with olive oil, salt, pepper, and a pinch of nutmeg. Roast in the oven at 190 \u00b0C (375 \u00b0F) until tender. Blend until smooth and creamy.<\/li>\n
Crumble it into a pan and brown it without adding oil, until nicely golden.<\/b><\/li>\n
Saut\u00e9 them in a pan with a drizzle of olive oil and a pinch of salt. Set aside.<\/li>\n
Divide the dough, stretch it out, and place it on a baking tray or pizza stone. Spread the pumpkin cream in an even layer.<\/b><\/li>\n
Distribute the sliced Nobili Smoked Provola and the browned sausage.<\/li>\n
Bake in a very hot oven at 230\u2013250 \u00b0C (445\u2013480 \u00b0F) for 7\u20138 minutes.<\/li>\n
Add them to the pizza and bake for another 2 minutes.<\/b><\/li>\n
Crispy sage leaves saut\u00e9ed in a pan, a drizzle of olive oil, and\u2014if you like\u2014a sprinkle of chopped hazelnuts.<\/li>\n<\/ol>\nOne more idea<\/b><\/h3>\n
\n<\/span>It\u2019s the perfect pizza for a slow evening, when it\u2019s raining outside and all you want inside is warmth.<\/span><\/p>\n