PACK A PIZZA PUNCH WITH PUMPKIN

Life & Style Weekend - - TASTE - WORDS: GEORGIA BARNES PHOTO: JEREMY SIMONS

This recipe is in­spired by pumpkin scones. It’s quick, healthy and tastes amaz­ing thanks to its sim­ple top­pings.

PUMPKIN CRUST PIZZA WITH SMOKED MOZZARELLA AND BASIL

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

METHOD

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

Place the pumpkin, flour and oil in a food pro­ces­sor. Sea­son with salt. Process well un­til a dough starts to foam.

Turn the dough onto a well-floured sur­face and knead for 2 min­utes un­til smooth and elas­tic. Cover the dough in plas­tic wrap and set aside for 10 min­utes to rest.

Roll out the dough to a 40cm disc for the pizza base. Trans­fer the base to the pre­pared oven tray.

Spread the dough with the tomato paste, leav­ing a 6cm bor­der around the out­side edge of the pizza.

Top the base with the toma­toes and make sure to sea­son well. Top with cheese slices, plac­ing them 2cm apart.

Fold the edge of the pumpkin base over the fill­ing, roughly pleat­ing it as you go around.

Bake the pizza 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 the basil leaves.

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