serves: 4

Prep: 1.5 hrs

ingredients

pizza dough

• • 250g pizza (00) flour
  • Small pinch of salt
  • 35ml olive oil
  • 25 tsp instant dried yeast
  • 125ml (1/2 cup) cold water

pizza topping

• • 800g peeled and diced butternut pumpkin
  • 2 – 3 tbsp. olive oil
  • 1 tsp ground cumin
  • 1/2 tsp cumin seeds
  • 3 sprigs of rosemary leaves roughly chopped
  • Salt and pepper to taste
  • 2 x 1/4 cup Tomato passata or pizza sauce
  • 2 tsp fresh chopped oregano
  • 120g Yarra Valley Cheese Fresh Goats Cheese crumbled
  • 2 tsp dried chilli flakes
  • 3 tablespoons extra virgin olive oil

method

• • Preheat oven to 180°C.
  • To make the pizza dough, sift the flour into large bowl. Make a well in the centre and add the remaining ingredients. Whisk them together gently using a fork or a spoon. Gradually incorporate the flour. Using clean hands bring the mixture together to form a dough.
  • Transfer to a well-floured benchtop. Knead dough for 5 minutes, stretching as you go. Place the dough back in the bowl. Cover with a clean, damp tea towel. Leave in a warm place to rise for 1 hour, or until doubled in size.
  • Place diced pumpkin onto a baking paper lined oven tray. Drizzle with the olive oil, cumin powder and seeds, rosemary, salt & pepper.
  • Bake in the oven for 20-25 minutes or until cooked, but still a little firm.
  • To assemble the pizzas, turn the dough out onto a lightly floured benchtop.
  • Cut the dough in half. Using a rolling pin, roll out each piece of dough into a round 30 cm pizza base. Place each dough onto a pizza tray.
  • Spread the base generously with the passata or pizza sauce. Top with the roast pumpkin, goats cheese, and fresh oregano.
  • Cook the pizzas in the oven for 12-15 minutes or until the base is golden and crispy.
  • In a small bowl combine the chilli flakes with the olive oil, stir to combine.
  • Drizzle the chilli oil (or just plain extra virgin olive oil if preferred) over the cooked pizzas and serve.