Wholegrain pizza with pumpkin sauce, cabbage, pomodori and pecorino, Anne Orbetllo

When I cook, I begin with the raw ingredients in my hands, ready to be cut, carved, prepared as I wish. Cooking with products straight from the fields in the season it belongs.
Its mostly a matter of creativity with talent and some inspiration, skills and experience added. Along with sparks of love for the perfect dish. While cycling in Europe, I tasted every day new dishes, flavours and ways of cooking. This weekend its only me in Tuscany. A little recap of the past 5 months. My brains cant stop thinking of new creations. Here a homemade wholegrain pizza with pumpkin sauce, cabbage, tomatoes and pecorino.

The pizza dough: (for 1 pizza)

• 100 gram whole grain flour
• 1 tea spoon dry yeast
• pinch of salt
• 1 table spoon olive oil (extra vergin)
• 50 cl water

Ingredients

• Place pumpkins in a hot oven (200 degrees) till they get caramalizd (you can leave the skin on)
• place the pumpkins in the blender, with salt, olive oil, pepper and a small amount of almonds (i also like to add a chilly pepper)
• grill the veggies which you like to put on top of the pizza
  1. Place water in a large bowl; sprinkle with yeast. Let stand  about 5 minutes.

   2.In bowl with yeast, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms.

  3. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

  4. With floured hands, knead until smooth, about 1 minutes; divide into a ball.

  5. Now it is easy to flatten it and prepare the pizza as flat as you want in also in which shape you like

  6. Add the pumpkin sauce and ingredients

  7. time for the oven 220 degrees for about 5-8 minutes

  8. Finish with grated cheese (you can also do it before so it melts) I used very good cheese so I prefer to use it after, to you taste it better.