Pumpkin Pizza

Think pumpkins are only for carving Jack-o-lanterns out of? No way! Here’s a fun recipe that the whole family will enjoy… at least if you LOVE pizza like we do, then we’re sure you’ll like this one.

Pick up a nice orange pumpkin the next time you’re at the farmer’s market or the grocery store and give this one a try.

Ingredients

Base:
1 tsp Dried Yeast
Pinch of Sugar
160 ml Hand Hot Water
250 g Strong White Flour
½ tsp Salt
1 tbsp Olive Oil

Topping:
550g pumpkin, deseeded, peeled and sliced
4tbsp olive oil
2 cloves, garlic, crushed
6 sage leaves, chopped
100g gruyere cheese, grated
1 mozzarella ball, torn

Method

1. In a bowl, blend the yeast with the water and sugar and leave to froth for 10 minutes.

2. Sift the flour into a mixing bowl. Make a well in the centre and pour in the yeast liquid when it’s ready.

3. Add the olive oil and mix to a dough using more water if dry and more flour if sticky. Roll up your sleeves for this part, it can get a little messy!

4. Flour the surface and knead the dough for 10 minutes until it is soft and smooth.

5. Place in an oiled bowl and cover tightly with cling film. Leave in a warm place for an hour until doubled in size. You can wrap it up in a towel and set in a sunny spot, or just turn the light on in your oven and put it in there. The light should produce enough heat to help your yeast grow.

6. Preheat the oven to 200ºC. When t’s at temperature, place the pumpkin into a baking tray, drizzle over half the olive oil, 2 ripped sage leaves and seasoning and bake for 30-40 minutes, until crispy around the edges.

7. When the dough is ready, place it on a well oiled baking tray and carefully roll it out. Scatter the pumpkin pieces over the base. Drizzle with remaining oil, sage leaves, gruyere and mozzarella cheese.

8. Bake for 10-12 minutes, slice it and enjoy!

 

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