Focaccia with pumpkin and truffled porcini mushrooms

Preparation time: 30 minutes


  • 500 g ready-made pizza dough
  • 200 g cooked pumpkin cubes
  • 1 package of Ghiotto Galfrè truffled porcini mushrooms
  • 125 g mozzarella fiordilatte
  • 150 g of sweet gorgonzola
  • pepper to taste
  • chopped parsley or chives
  • extra virgin olive oil to taste


Roll out the dough on a floured surface and place it on a non-stick baking tray lined with baking paper. Season with a little oil and bake in a preheated oven at 250° for about 10-15 minutes.

Take the focaccia out of the oven and distribute on the surface the mozzarella in pieces, the pumpkin, the porcini mushrooms and the gorgonzola in pieces. Bake again for a few minutes so that the cheeses melt evenly.

Take the focaccia out of the oven and finish it off with a little oil, ground pepper and chopped parsley or chives. Divide into small slices and serve hot.