Oh … I do love pizza, and pumpkin, and tomatoes, especially feta, and of course basil!!!!! My family are also meat eaters so there was no way I would be able to make a pizza without including some, and what better way than to add in some beautiful chemical free prosciutto … I only used 100g between the two pizzas so a little went a long way … and we were all happy!
The dough used for this recipe appears here … very easy to put together, and all you need to do is omit the garlic/rosemary topping in the recipe as you will use the toppings noted here. If you only wish to have one pizza then you can freeze one lot of dough, although please note though that the quantities given for the toppings here are for two pizzas so you will need to adjust accordingly (even if you don’t need two pizzas I would encourage you to make both … we ate the leftovers cold from the fridge the following day and oh my goodness … they were so delicious!).
If you like pizzas on a Friday night (and who doesn’t!), then the dough can be made the day ahead and stored in the fridge making this a very quick and easy dinner … and you don’t need to use my toppings if you prefer others, so let the kids have a say in what they would like … great way to get them to involved in making dinner, and hopefully eating it too!
You can use commercial pesto if you wish, but I use homemade pesto (see here for pesto recipe). We all love this and I make it about every 10 or so days … it can be added to so many dishes and is just gorgeous spread on any sourdough toast you care to eat. As long as you keep a layer of olive oil on top it will last you quite a while in the fridge.
There is not a lot of cheese in this recipe (just 100g feta per pizza), so it is important to use the pesto and the flavoured yoghurt to give a little extra zing to the pizza before serving.
I like to serve the pizzas with a red and green cabbage slaw dressed with mayo (see here for mayo recipe), and a large fresh garden salad. It couldn’t be easier.
The link to the dough used for this recipe appears on the main page ... it's very easy to put together, and all you need to do is omit the garlic/rosemary topping in the recipe as you will use the toppings noted here. If you only wish to have one pizza then you can freeze one lot of dough, although please note though that the quantities given for the toppings here are for two pizzas so you will need to adjust accordingly (even if you don't need two pizzas I would encourage you to make both ... we ate the leftovers cold from the fridge the following day and oh my goodness ... they were so delicious!).
If you like pizzas on a Friday night (and who doesn't!), then the dough can be made the day ahead and stored in the fridge making this a very quick and easy dinner ... and you don't need to use my toppings if you prefer others, so let the kids have a say in what they would like ... great way to get them to involved in making dinner, and hopefully eating it too!
You can use commercial pesto if you wish, but I use homemade pesto (see main page for pesto recipe). We all love this and I make it about every 10 or so days ... it can be added to so many dishes and is just gorgeous spread on any sourdough toast you care to eat. As long as you keep a layer of olive oil on top it will last you quite a while in the fridge.
There is not a lot of cheese in this recipe (just 100g feta per pizza), so it is important to use the pesto and the flavoured yoghurt to give a little extra zing to the pizza before serving.
I like to serve the pizzas with a red and green cabbage slaw dressed with mayo (see main page for mayo recipe), and a large fresh garden salad. It couldn't be easier.
- 1 x pumpkin pizza dough (see main post for link/omit garlic and rosemary topping)
- 100g tomato paste
- 400g tiny toms, cut in half
- 2 tbls coconut sugar - for top of tomatoes
- Sea salt flakes and freshly cracked pepper - for top of tomatoes
- ½ red onion, thinly sliced (if large use just ¼ onion)
- 200g feta, crumbled with your fingers
- 50g pitta kalamata olives (this is pitted weight)
- 1 tsp red pepper flakes, or chilli flakes if you prefer
- 100g prosciutto, thinly sliced, torn into pieces
- 2 tbls pesto loosened with 2 tbls olive oil
- ½ cup Greek yoghurt mixed with ½ tsp ground cumin, 2 tsp lemon juice, and ½ tsp sea salt flakes and some freshly cracked pepper to taste
- 20g fresh basil leaves, torn if large
- Make pumpkin pizza dough as per recipe and place in the fridge for 30 minutes to rest
- Preheat oven to 200 degrees, fan forced and arrange racks apart for two pizzas (if baking two)
- Get your pizza trays ready with either a sprinkle of polenta, or a good smear of olive oil (this is for trays without holes ... if using trays with holes I would recommend you sit pizza dough on baking paper first before placing onto trays as per notes in main recipe)
- Remove dough from fridge and roll each dough out on a flour dusted baking mat or bench to fit your pizza tray following the instructions in main recipe
- Spread the pizza doughs with tomato paste leaving a 5cm border
- Top with tomatoes cut side up, then dust the tomatoes with the coconut sugar, sea salt flakes and freshly cracked pepper
- Sprinkle over the onion, feta, olives, red pepper or chilli flakes, and finally the prosciutto (tear into pieces and place randomly over the pizzas)
- Bake 15 minutes, turn trays around and continue for another 5 minutes until crust is golden (in my oven I have to swap the trays around on the racks due to "hot spots" but you may not need to do this)
- Whilst pizzas are cooking prepare your pesto with the extra olive oil, and the yoghurt with the ground cumin, lemon juice and sea salt flakes
- Remove pizzas from oven, dot pizzas with the pesto, then the yoghurt sauce, and finally the fresh basil leaves
- Cut each pizza into 8 and serve
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