This is a really easy Pizza Recipe!!!

For this recipe I have used a 25cm round pizza tray.

First up is to use a small baking tray to cook the Pumpkin and Garlic, just line your baking tray with baking paper first. We used our Baby Q but you can use your oven.

 

Ingredients:

2 cups Pumpkin – diced. (I used Kent Pumpkin)

2 cloves Garlic (don’t peel leave it whole then once cooked cut one end and squeeze it out easy then chop)

1-2 tablespoons Olive Oil for baking (approx.)

2 dessertspoons Sour Cream

1 Zucchini (fat one) peel, about 8-10 slices

¼ – ½ cup  Pine Nuts

1-2 cups Mozzarella Cheese

½ jar (or more if you like) Fiery Fish Farm ‘Beet the Heat’ Beetroot with Caramelised Onions. https://fieryfishfarm.com.au/product/beet-the-heat/

 

Pizza Dough:

THIS DOUGH IS ENOUGH FOR TWO PIZZAS 🍕🍕

1½ cups Bread or Pizza Plain Flour

1 teaspoon Salt

2/3 cup lukewarm Water

1 tablespoon Olive oil

1½ teaspoons Yeast

 

Method: 

Mix ingredients in a large bowl for pizza dough, making sure the yeast is incorporated evenly through the flour, to make sure, you can flour a bench and knead the dough then put back into the bowl.

Dough should be soft and pliable cover with glad wrap and leave in a warm place for 1½ to 2 hours or until doubled in size.

In the meantime cut up pumpkin into 2cm chunks and put into tray with the 2 garlic cloves. Pour over the olive oil coating the pumpkin. Cook approximately for around 20mins. Don’t let it get too mushy because it will be cooked again. Let cool.

Peel Zucchini thinly discarding the outer green skin (or save for stock or grill on bbq).

Meanwhile toast the pine nuts in a small frying pan until lightly toasted. Keep your eyes 👀on them the nuts can burn quickly. 🔥😫

Okay, when dough has risen cut in half, flour bench and roll out portion with rolling pin or if you are clever shape into a round shape and just using fingertips make indents into the dough.

Ready now for the sour cream to go on base.

Arrange roasted pumpkin on top. You can put teaspoons of ‘Beet the Heat’ on and around pumpkin. Now arrange the zucchini on top of that curling it sideways as in picture. Top with your toasted pine nuts and maybe more ‘Beet the Heat’ (you know you want to LOL 😂).

Then the mozzarella cheese 🧀

Cook in a moderate oven 180°C for around 20-30 mins.

I do hope you enjoy this as much as we do.