Mini pumpkin pizza

Main course

15 mins

25 mins

6 portions

Ingredients

For the glaze

Equipment

In a mixing bowl, mix the squash purée with the Alsace Lait thick full-fat crème fraîche, the oregano and a little salt and pepper.
Cut the chorizo and mozzarella ball into small cubes.
Roll the pizza dough out and cut into 6 equal rectangles. Place a spoonful of squash purée and the chorizo and mozzarella cubes on each rectangle. Fold over the edges of the dough to enclose the filling and form a ball.
Cut a piece of kitchen string. Tie the string around the ball of dough and cross it over several times to form 8 segments (don't make it too tight; just enough to mark the dough). Finish by tying a knot, then place your pumpkins on a baking tray lined with baking paper.
In a bowl, beat the egg with the turmeric and paprika, then brush generously over each ball.
Bake in a pre-heated oven at 180°C for around 25 to 30 minutes.
Remove from the oven, leave to rest for 2 minutes, then cut the string and carefully remove it. Decorate with a small leaf or stem (a sprig of basil, for example).

Photo credit: Marie Soehnlen