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Gina @ The Passionate Pantry

Pumpkin Crust Pizza with Tomato, Feta and Basil

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 x 30cm pizza
Ingredients Method Notes

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

Method
 

  1. Make pumpkin pizza dough as per recipe and place in the fridge for 30 minutes to rest
  2. Preheat oven to 200 degrees, fan forced and arrange racks apart for two pizzas (if baking two)
  3. 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)
  4. 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
  5. Spread the pizza doughs with tomato paste leaving a 5cm border
  6. Top with tomatoes cut side up, then dust the tomatoes with the coconut sugar, sea salt flakes and freshly cracked pepper
  7. Sprinkle over the onion, feta, olives, red pepper or chilli flakes, and finally the prosciutto (tear into pieces and place randomly over the pizzas)
  8. 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)
  9. 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
  10. Remove pizzas from oven, dot pizzas with the pesto, then the yoghurt sauce, and finally the fresh basil leaves
  11. 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.