rosemary pizza - pumpkin pizza

Pizza Crust :

  • 2 cups plain flour
  • 1 cup water (roughly, it depends on conditions e.g. humidity, temperature,etc)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 packet of dry yeast

topping 1 :

  • 1 tsp rosemary sprigs, chopped, don’t use the stalk
  • 1 potato, peeled, sliced thinly, as thin as possibe, soaked in cold water to help break down the starch a little bit, so it will cook faster
  • 1 tbsp parmesan cheese
  • 1 tbsp olive oil

topping 2 :

  • 1/2 cup cooked mashed pumpkin
  • 1/2 cup crumbled feta
  • 2 tbsp pine nuts, dry roasted
  • olives (optional)

pizza crust :

mix dry ingredients, add water and oil, until the dough come together, and hold it’s shape together. knead on lightly flour surface until elastic. To test the dough, pinch a marbled sized of the dough, if the dough can be stretcehed easily, and very smooth, that means it’s ready. Place in oiled bowl, cover with tea towel / cling wrap. Leave in warm environment for 30 – 45 min, until the dough expanded twice its original size. Punch the air out, and knead further for another 5 min. divide the dough in 2 equal size, stretched / rolled out,place on to pizza stone / pizza pan.

potato pizza :

preheat the oven 180 C fan forced.lightly brush olive oil on the surface of the dough. assemble the potato in 1 layer, slightly overlaped is fine, but no more than 1 layer. sprinkle with rosemary and parmesan, drizzle with olive oil, bake for 10 min.

pumpkin pizza :

spread the mashed pumpkin evenly on the rolled out dough, topped with crumbled feta, drizzle some olive oil. baked for 10 – 15 min. sprinkle the pine nuts and olives.

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