PACK A PIZZA PUNCH WITH PUMPKIN
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
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 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.