Note ~ This recipe and ingredients makes 2 x 30cm (12″) pizzas
For best results I use a pizza maker, but so can use a standard oven, pizza stone too. once you get the pizza base made and the tomato sauce too, you’re plain sailing to prep the pizza. You can make the dough and sauce in advance and freeze both.
For the pizza base:
- 250g pizza (00) flour
- Small pinch salt
- 35ml olive oil
- 1.25 teaspoons instant dried yeast
- 125ml (1/2 cup cold water)
For the tomato sauce:
- 4 large vine tomatoes
- Salt and freshly ground black pepper
- Glug olive oil
- 5-6 medium-sized garlic cloves
- 2 tablespoons tomato paste
- Pinch dried chilli flakes
To prepare the topping:
- 800g peeled and de-seeded pumpkin, cut into small 2cm (.75″) cubes
- Good glug olive oil
- 1 teaspoon ground cumin
- Leaves from 3 small sprigs of rosemary, roughly chopped
- Sea salt flakes and freshly ground black pepper
You will also need:
- 150g soft goat’s cheese
- 2 handfuls flaked almonds
- Extra few rosemary leaves
- 2 small handfuls fresh baby spinach
- 2 teaspoons dried red chilli flakes
- 3 tablespoons good quality extra virgin olive oil
- To make the pizza dough, sift the flour into a large mixing bowl, make a well in the centre and add the remaining ingredients. Whisk them together gently with a spoon or a fork, gradually incorporating the flour. Using clean hands, bring the mixture together to form a dough, then transfer to a well-floured worktop. Knead firmly for 5 minutes, stretching the dough as you go. Place the dough back in the bowl, cover with a clean, damp tea-towel and leave in a warm place to rise for 1 hour or until doubled in size.
- While dough is rising pre-heat oven to 180˚C.
- To make the pizza sauce, cut tomatoes in half widthways, removes the seeds (discarding as you go), place tomatoes halves cut-side up on a baking tray lined with non-stick parchment. Season with salt and black pepper and drizzle with a good glug of olive oil. Roast in the oven for 40 minutes before blitzing the tomatoes in a blender; transferring to a saucepan; squeezing in the cooked garlic pulp and adding 1 tablespoon of tomato paste or 2 tablespoons of good quality gourmet tomato ketchup (use whichever is easiest for you). Stir and bring to a boil over medium-high heat, then reduce temp and simmer for a further 20-25 minutes or until sauce has reduced by half and you have a thick-ish tomato pizza sauce.
- Place cubed pumpkin into a large mixing bowl, cover with a good glug of olive oil, ground cumin, chopped rosemary leaves and season well with freshly ground black pepper and decent pinch of crushed sea salt flakes. Cover bowl with a similar sized second bowl and shake everything together vigorously to coat the pumpkin thoroughly. Tip into a non-stick baking tray and bake in the oven for 20-25 minutes or until a small sharp knife goes through the middle easily.
- To assemble the pizza, turn the dough out onto a floured worktop and cut in half. Then roll each piece into a round about 30cm in diameter. Note: this dough is super elastic and generally very easy to work with, so it can make an incredibly thin pizza base.
- Spread a tablespoon or two of the tomato sauce over the rolled out pizza dough round, top evenly with half the pumpkin, goat’s cheese, extra rosemary leaves, season with salt and black pepper then bake in the pizza oven for 12-15 minutes or until the base is golden brown and crispy. Repeat with the remaining dough and toppings to make the second pizza.
- Combine the remaining 3 tablespoons of extra virgin olive oil (EVOO) with the 2 teaspoons dried chilli flakes, stir well and drizzle over the cooked pizzas along with a scattering of baby spinach leaves.