Ingredients
Serves 4-6
Pizza Dough
250ml warm water
1 tsp (1 sachet) dry yeast
½ tsp caster sugar
450gr plain flour
2 tbsp olive oil
1 tsp sea salt
Pumpkin & Sage Pizza
1 quantity pizza dough, divided into four and rolled out to about 25cm diameter.
Olive oil, splash
2 shallots, finely chopped
500gr butternut pumpkin (or similar), peeled, seeded and cubed
16 sage leaves
150gr buffalo mozzarella, torn into small pieces (or normal mozzarella if buffalo not available)
50gr parmesan, freshly grated
Salt & pepper
1 bottle tomato passata (or your favourite tomato sauce)
Caramelised Leek & Spud Pizza
1 quantity pizza dough, divided into four and rolled out to about 25cm diameter.
3 leeks, white part only, finely sliced
Olive oil, good splash
1 tbsp brown sugar
2 tbsp balsamic vinegar
1 clove of garlic, finely chopped
500gr potatoes, boiled until almost cooked
2 springs of fresh rosemary, stripped and finely chopped
1 sprig rosemary, stripped but NOT chopped
200gr goats cheese or blue cheese, crumbled
Salt & pepper
Handful of rocket, washed dried and roughly chopped
Sweat leeks in olive oil until soft and translucent. Add brown sugar and vinegar and cook until thick and syrupy.
Method
Pizza Dough
Combine water, sugar and yeast in a large bowl. Add half the flour and stir until the mixture looks like a sloppy paste. Add remaining flour, oil and salt. Knead until smooth.
Cover bowl with plastic wrap and leave in a draught free position until it has doubled in size. Knock it back and roll into required sizes. At this point the dough can be frozen, ready to be taken out, defrosted, topped and cooked.
Pumpkin & Sage Pizza
Heat olive oil in a baking tray in the oven for a few minutes. Add shallots, pumpkin and half the sage leaves. Toss to coat and then roast at 200°C for 15-20 minutes or until tender.
Turn the oven up to 220°C. Place each pizza round onto a baking tray and spread with passata. Top evenly with the pumpkin mix. Sprinkle over mozzarella, sage leaves, parmesan and salt & pepper.
Bake for 15-20 minutes or until cheese is melted and golden.
Caramelised Leek & Spud Pizza
Boil the potatoes without peeling until they are still firm, but almost cooked. When cool enough to handle, slice then as thinly as possible and toss with garlic, chopped rosemary and plenty of salt & pepper (they can take a lot of seasoning!)
Heat the oven to 220°C. Place each pizza round onto a baking tray. Spread the leeks over the pizza dough and arrange potato slices evenly over the top. Sprinkle crumbled cheese over and season again with salt & pepper.
Bake for 15-20 minutes or until cheese is melted and golden.
Remove from oven, sprinkle with rocket and serve immediately.