Sunday, September 09, 2007

Pumpkin and Feta Pizza

Although it does take a little bit of time to make this pizza (do the dough, make the sauce), it's the sort of meal that can be whipped up in a jiffy if you've planned ahead. The bread recipe makes enough for four bases, which freeze really well, covered in cling wrap. The sauce is my generic pasta sauce, so if you make some for a pasta dinner one night, put the rest aside in the freezer and then bring it out for this. Too easy!

Pumpkin and Feta Pizza

Bread (for four pizzas):
7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready to go!

Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800 gram tin crushed tomatoes
1 pinch dried oregano

1 - Heat the oil in a saucepan over a medium heat, then add the onion. Cook until golden and tender, then add the garlic. Cook for another minute more.

2 - Add the tomatoes and oregano. Bring to the boil, then let simmer for 10 - 15 minutes, or until the sauce is lovely and thick. Set aside to cool.

Pizza Topping (for two pizzas):
Pizza dough, as above
Tomato sauce, as above
1/2 small pumpkin, peeled and chopped into 2 cm pieces
100 grams feta, roughly chopped
100 grams mozzarella, grated
Freshly ground black pepper

1 - Place the rolled out dough on a well oiled tray. Set aside.

2 - Meanwhile, in a 200 C oven, roast the pumpkin pieces, tossed with a little olive oil, for 15 - 20 minutes, or until tender.

3 - Spread some sauce onto each pizza piece. Scatter over the roasted pumpkin and feta, season with black pepper, then spread over a little of the mozzarella. Back at 220 C for 10 minutes (give or take depending upon your oven), or until cheese is golden and bubbling, and base is cooked through. Cut each pizza into six slices, and serve.

1 comment:

  1. If I'm feeling lazy I use salsa for the tomato base. And if I'm feeling healthy I add baby spinach as a topping :-)