Preheat the oven to 200 degrees (static).
Clean the pumpkin, weigh 650 g and cut it into pieces. Bake in the oven for 20-25 minutes until tender.
Mash the pumpkin into a puree with a fork, add 3 tablespoons of grated cheese, salt, and pepper to taste.
In a bowl, combine the flour, olive oil, water, and fine salt to form a smooth and homogeneous dough.
Divide the dough into two parts and then into two further discs.
Roll out one of the discs for the base and the other to cover the pie.
Line a baking tray with parchment paper and spread the first disc, fill with the pumpkin puree and slices of mozzarella.
Cover with the second disc, sealing the edges well and brush the surface with olive oil.
Bake in the oven for 25-30 minutes, until golden brown.
Store in the refrigerator for 2-3 days
Serve with a fresh salad or a side of grilled vegetables.
Italia
| Energy (kcal) | 205.63 |
| Carbohydrates (g) | 25.91 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 8.94 |
| of which Saturates (g) | 2.39 |
| Protein (g) | 6.59 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.21 |
