PUMPKIN PIE (OR WINTER SQUASH)

We wait as long as humanly possible to put the pumpkin pie on the menu at Razza because it signals the beginning of a long winter. It’s not that we don’t love pumpkin—we do!—but its arrival means a farewell to the diversity of warmer months. The silver lining is that because New Jersey grows so many fantastic heirloom pumpkin and squash varieties, we can get creative and change it up when a farmer brings us a new type. The sweetness of the pumpkin is front and center here but the ricotta salata shines through, too, lending a wonderful salty component. We finish the pizza with breadcrumbs for a textural contrast with a practical function—we bake our bread at the restaurant and we’re always looking for ways to use the small amounts we have left over. This pizza is pretty versatile so you can swap out the mozzarella for any good melter (I especially love Swiss cheeses) and the ricotta salata for any good hard grating cheese.

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Step 1

Stretch the dough as outlined in the Techniques chapter. Transfer to a floured peel.

Step 2

Distribute the mozzarella, pumpkin, and onions evenly to the edge of the raised border. Season with salt and drizzle with olive oil.

Step 3

Bake as directed here.

Step 4

Dust with breadcrumbs and the ricotta salata. Grate over the nutmeg and serve immediately.