Pump­kin crust pizza with smoked moz­zarella and basil

The Observer - - LIFE | TASTE - Recipe by Ge­or­gia Barnes Photo by Jeremy Si­mons

SERVES: 4 In­gre­di­ents

420g (1 1⁄2 cups) mashed pump­kin

450g (3 cups) whole­meal self-rais­ing flour, plus ex­tra to dust

60ml (1⁄4 cup) ex­tra-vir­gin olive oil, plus ex­tra to driz­zle 70g (1⁄4 cup) tomato paste 200g heir­loom or mixed toma­toes, large, halved 250g smoked cheese, prefer­ably smoked moz­zarella, thinly sliced

1 cup fresh basil leaves


Pre­heat oven to 220C/200C fan forced. Line a large bak­ing tray with bak­ing pa­per.

Place pump­kin, flour and oil in a food pro­ces­sor. Sea­son with salt. Process well un­til a dough starts to form. Turn on to a well-floured sur­face and knead for 2 minutes un­til smooth and elas­tic. Cover in plas­tic wrap and set aside for 10 minutes to rest.

Roll out dough to a 40cm disc. Trans­fer to a pre­pared tray. Spread the dough with the tomato paste, leav­ing a 6cm bor­der. Top with the toma­toes and sea­son well. Top with cheese slices, plac­ing them 2cm apart.

Fold edge over the fill­ing, roughly pleat­ing. Bake for 25–30 minutes or un­til the base is cooked through and the crust is golden.

To serve, driz­zle with ex­tra olive oil and sprin­kle with basil.

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