Garlic and black pepper infused béchamel, Pecorino Romano, mozzarella, pumpkin puree, and roasted butternut squash come together for a fall-inspired, cacio e pepe take on pizza.
Ingredients
- Fried Bucatini
- 1/2 pound () bucatini, cooked, 8 ounces
- 1/4 cup butter, unsalted, melted
- 3 tablespoons Italian Seasoning
- 2 teaspoons salt
- Roasted Pumpkin Puree
- 1 each cooking pumpkin, stem removed, seeds removed, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 cup honey
- 1 1/2 cups orange juice
- Béchamel Sauce
- 3 tablespoons butter, unsalted
- 4 tablespoons flour, all-purpose
- 2 cups milk, whole
- 1 tablespoon Cracked Black Pepper & Garlic with Sea Salt
- Pizza
- 1 [MISSING PRODUCT – REVIEW]
- 2/3 cup bechamel sauce, prepared
- 1/2 cup roasted pumpkin puree, prepared
- 2 cups Mozzarella cheese, shredded
- 2/3 cup Pecorino Romano cheese, shredded
- 2 cups butternut squash, roasted, small dice
- 1/2 cup fried bucatini, prepared
- 1/2 cup basil, fresh, chiffonade
Nutrition Information
(per serving)
Garlic and black pepper infused béchamel, Pecorino Romano, mozzarella, pumpkin puree, and roasted butternut squash come together for a fall-inspired, cacio e pepe take on pizza.
Key products
Instructions
Fried Bucatini:
- Set fryer to 350°F. Fry bucatini until air bubbles have mostly dissipated and noodles are crispy. Drain well. Cool completely.
- In a food processor, pulse noodles until uniformly small and crumb-like in texture. Add melted butter and Italian Seasoning; pulse 3 times to combine. Store ambient, in an airtight container.
Roasted Pumpkin Puree:
- Set oven to 375°F. In a bowl, toss pumpkin wedges with olive oil and salt.
- Place pumpkin on parchment-lined half sheet tray. Roast about 1 hour, or until soft and well caramelized. Allow to cool. Remove skin.
- In a blender, combine pumpkin flesh, honey and orange juice. Transfer mixture to squeeze bottle or pastry bag and hold refrigerated until service.
Béchamel Sauce:
- In a pot set over medium-low heat, melt butter. Whisk in flour until smooth. Cook, whisking constantly until roux is lightly browned.
- Gradually whisk in milk. Add Cracked Black Pepper & Garlic with Sea Salt Seasoning to bechamel, whisking to combine. Hold refrigerated until service.
Service:
- Set oven to 400°F. Divide dough evenly into 2 balls. Working on a lightly floured surface, stretch and shape each dough ball into a 12-inch round crust.
- Spread each pizza dough with 1/3 cup of prepared Béchamel, leaving 1/2-inch border along the edges. Layer each pizza with 1/4 cup of the Roasted Pumpkin Puree, 1 cup mozzarella cheese, 1/3 cup pecorino, and 1 cup diced butternut squash. Bake until cheese is melted and crust is browned and crispy.
- Garnish each pizza with 1/4 cup of the Fried Bucatini and 1/4 cup fresh basil. Serve immediately.
