Pumpkin Crust Pizza with Tomato, Feta and Basil
Servings: 2 x 30cm pizza
Ingredients
INGREDIENTS FOR BASE
- 1 x pumpkin pizza dough see main post for link/omit garlic and rosemary topping
INGREDIENTS FOR TOPPING (FOR TWO PIZZAS)
- 100 g tomato paste
- 400 g tiny toms cut in half
- 2 tbls coconut sugar - for top of tomatoes
- Sea salt flakes and freshly cracked pepper - for top of tomatoes
- 1/2 red onion thinly sliced (if large use just 1/4 onion)
- 200 g feta crumbled with your fingers
- 50 g pitta kalamata olives this is pitted weight
- 1 tsp red pepper flakes or chilli flakes if you prefer
- 100 g prosciutto thinly sliced, torn into pieces
FOR SERVING
- 2 tbls pesto loosened with 2 tbls olive oil
- 1/2 cup Greek yoghurt mixed with 1/2 tsp ground cumin 2 tsp lemon juice, and 1/2 tsp sea salt flakes and some freshly cracked pepper to taste
- 20 g fresh basil leaves torn if large
Instructions
- 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
Notes
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!
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 pesto and mayo recipe), and a large fresh garden salad. It couldn't be easier.