INGREDIENTS
1 BONFIRE Crispy Camembert
for Frying (2 x 90g)
14.1 oz flour
8.8 oz strained tomatoes
2.8 oz chorizo
2.1 oz arugula
2 red onions
1 Hokkaido squash (about 700 g)
1/2 cube (about 21 g) yeast
3 tbsp olive oil
3 tsp tomato paste
1 tsp salt
1/2 tsp dried Italian herbs
1 pinch sugar
Salt & pepper
Flour for the work surface
Baking paper
INSTRUCTIONS
1. Place the flour and salt in a bowl. Make a well in the center. Mix the yeast and 250 ml of lukewarm water, pour it into the well, and knead everything until
smooth. Cover the dough and let it rise in a warm place for about 45 minutes.
2. Puree the strained tomatoes, tomato paste, 1 tbsp oil, salt, pepper, sugar, and herbs. Wash the pumpkin, cut it in half, and remove the seeds. Slice
the flesh into thin slices. Peel the onions and cut them into rings. Slice the BONFIRE Crispy Camembert for Frying and the chorizo.
3. Divide the dough in half. On a floured work surface, roll out one half of the dough into a circle (about 35 cm in diameter). Place the dough on a baking sheet lined with parchment paper. Spread half of the tomato sauce over it. Top with half of the pumpkin, onions, chorizo, and BONFIRE Crispy Camembert
for Frying slices. Drizzle with 1 tbsp oil. Repeat with the remaining dough and ingredients. Bake the pizzas one after another in a preheated oven
(electric oven: 225 °C / convection oven: 200 °C / gas: see manufacturer’s instructions) for about 15 minutes. Wash the arugula and let it drain. Remove
the pizzas from the oven and plate them. Garnish with arugula and serve.