Pizza con Zucca, Mortadella, Rucola e Aceto Balsamico

Pumpkin and mortadella give this Davanti pizza its sweet and savory center. Marinara and mozzarella cover the 48-hour-leavened dough, with arugula adding a peppery leaf and balsamic vinegar bringing acidity to the finish.

Italy’s pizza culture celebrates the craft of the dough as much as the topping. UNESCO recognizes the Neapolitan pizzaiuolo’s art as a tradition passed between generations, encompassing dough preparation, shaping and baking. Chef Roberto’s pumpkin combination brings an autumn ingredient to that familiar format.