Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano
1 loaf of pizza dough (see recipes)
400 g pumpkin, peeled and sliced
extra virgin olive oil, as needed
salt, to taste
1 garlic clove
3 good quality sausages, about 250-300 g (any meat of choice, or turkey, or even vegetarian)
50 g smoked provola cheese, cut into small pieces
A few leaves of fresh basil
Make a pumpkin cream (the amount will make enough for 4 pizzas): boil the sliced pumpkin for 3-5 minutes or until tender. Put the pumpkin in a blender with a pinch of salt, a garlic clove and a drizzle of extra virgin olive oil and pulse to a smooth cream.
Set aside while you brown the sausages. Brown the sausages in a frying pan on top of the stove; when they are cooked cut them up into small pieces, or crumble them. Set aside.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the pumpkin cream, the provola cheese, sausages, and a few basil leaves. Bake in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes.
Serve garnished with more basil leaves.