Pumpkin, Fresh Goats Cheese & Rosemary Pizza
250g pizza (00) flour
Small pinch of salt
35ml olive oil
1.25 tsp instant dried yeast
125ml (1/2 cup) cold water
For the Pizza
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
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.
You may also like
Pea & Persian Fetta Fritters The perfect starter or snack. Delicious and nutritious! Ingredients 350gm YVC Persian Fetta tub - drain oil and reserve for frying (or use 2 x 150gm tubs)500gm frozen peas - defrosted at room temp for about...
Wholefood Nourish Bowl This is a perfect way to throw together a quick and healthy meal, simply cook the ingredients in advance and keep in the fridge until needed. Great for sorting a few lunches in advance. Ingredients 150gm YVC Persian...
Twisted Mac 'n' Cheese An indulgent 3 cheese version of the all-time classic. A family feast or freeze and re-heat. Ingredients 350gm YVC Persian Fetta tub - drain oil and reserve for cooking500gm packet of fusilli (spiral) pasta1 onion -...