SHEET PAN PIZZA with mild provolone, onions and pumpkin in oil
In Rome in the 1970s, there was music and there was art, there was cultural ferment and there was a desire to change the world. It is probably no coincidence that, in all this fervor, right there and right then sheet pan pizza was born. Born to gather friends around the table, its rectangular shape, ease of slicing, and endless topping options made it the perfect dish for sharing and satisfying everyone. Soft and fluffy, but always crispy: this is not a contradiction, in fact it is one of the secrets of its success. Along with its enveloping aroma of homemade doughs.
Our version of sheet pan pizza combines the sweetness of Borettane onions (as precious as the pearls they resemble), the sweet taste of pumpkin in oil, the goodness of provolone cheese, and a touch of freshness given by fragrant rosemary sprigs. It’s a dish for those who love good food but do not like long and complex recipes. With just a handful of ingredients and a few minutes, you can top and bake this delicious pizza. The rest of the time is yours—to savor with your loved ones or indulge in absolute relaxation, always with an irresistible slice of pizza in hand.
Preparation time: 6 minutes
Cooking time: 10-15 minutes
Servings: for 1-2 people
Ingredients
1 Sheet Pan Pizza Base by Pizza Food Love
60g of Borettane Onions in oil by Emilia Food Love
60g of Pumpkin in oil by Emilia Food Love
Mild Provolone by Emilia Food Love
Fresh rosemary
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Pepper
Method
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Shave the provolone cheese into thin flakes and spread it evenly over the pizza base.
- Add the borettane onions in oil, the pumpkin in oil, a few sprigs of rosemary, and season with some freshly ground pepper.
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Bake in the oven at 180°C (350 °F) for about 10 minutes (or up to 15 minutes if you prefer a crispier pizza).
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As a finishing touch, drizzle a little extra virgin olive oil over the pizza and serve.
Tip
For an even more captivating and autumn-inspired flavor, you can swap Mild Provolone by Emilia Food Love with our semi-aged Pecorino cheese. And if you love rich, gourmet tastes, why not add a few drops of our Balsamic Vinegar of Modena PGI? The result will be unforgettable.
Triple Chocolate Panettone with gianduia chocolate spread
Gold to the Maya, a symbol of luck and strength to the Aztecs, but the first encounter between Christopher Columbus and cocoa was far from love at first sight. It was only about twenty years after its “discovery” that chocolate began its journey to Europe, transforming from an ingredient for medicinal drinks to the undisputed star of the culinary world.
The recipe with which we wish you a very sweet Christmas is Triple Chocolate Panettone embellished with our spreads, because-if you love it as much as we do-you know chocolate is never enough!
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
