Pizzette with Pumpkin, Gorgonzola, Thyme, and Honey

Method

1. Mix together 500 g flour, 1 packet instant yeast for savory cakes, 2 tbsp olive oil, 280 ml water, and 1 tsp salt to form a dough.
2. Roll out the dough and cut circles using a cookie cutter.
3. Place the circles on a baking sheet lined with oiled parchment paper and brush with a little oil.
4. Bake until lightly golden.
5. Meanwhile, cook the pumpkin: boil or roast until tender, then mash with a little water, oil, salt, and pepper to obtain a creamy consistency.
6. After baking the pizzette bases, top each with a spoonful of pumpkin cream and return to the oven for the last 5 minutes.
7. While still warm, add chunks of gorgonzola dolce, drizzle with honey, and sprinkle fresh thyme leaves.