Lactose free Vegetarian Soy free Vegan
cooking time

30m

difficulty 1
cooking time

30m

difficulty 1
Lactose free Vegetarian Soy free Vegan

Autumn Pizza bianco with shiitake sauce, chipolata and butternut pumpkin

Autumn Pizza bianco with shiitake sauce, chipolata and butternut pumpkin

Step 1

Preheat the oven to 180° hot air (or 200° top and bottom heat).

Step 2

Mix the slices of butternut, mushrooms and red onion with some olive oil, Provencal herbs, pepper and sea salt. Also mix the Greenway chipolata pieces with a little olive oil.

Step 3

Remove the pizza bases from their packaging and roll them out on two baking trays, using the baking paper provided.

Step 4

Spread each base with a few tablespoons of Pa’lais Shiitake Sauce and season with black pepper. Spread the vegetables and chipolata on the pizza.

Step 5

Place in the oven and bake for 20 minutes or until the pizza dough is golden brown and crispy and the vegetables are cooked and have brown edges.

Step 6

Meanwhile, make the herb oil: mix the sage and parsley leaves with 4 tablespoons of olive oil, a good pinch of salt and black pepper. Season with lemon juice.

Step 7

Take the pizza out of the oven and finish it with a few dashes of herb oil.

Tip 1

This pizza is also delicious with Pa’lais Alfredo or Pa’lais Bechamel

Tip 2

Make this pizza in spring with green asparagus, shaved fennel or broccolini (bimi).

Pa'lais star

Pa’lais Sauce Shiitake

Ingredients

400 grams butternut squash, in thin slices of 2 to 3 mm

100 grams of mushrooms (shiitake or chanterelles)

1 small red onion, in fine rings

2 teaspoons of Provencal herbs

1 pack of Greenway Chipolata, in 1 cm pieces

1 pot of Pa’lais Shiitake Sauce

2 rolls of pizza dough

3 sprigs of sage

3 sprigs parsley

Lemon juice to taste

Olive oil, black pepper and sea salt

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