| | Pumpkin crust pizza with smoked mozzarella and basil
Pumpkin crust pizza with smoked mozzarella and basil
Pumpkin crust pizza with smoked mozzarella and basil 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
  2. Place pumpkin, flour and oil in a food processor. Season with salt. Process well until a dough starts to foam. Turn onto a well-floured surface and knead for 2 minutes until smooth and elastic. Cover in plastic wrap and set aside for 10 minutes to rest.
  3. Rollout dough to a 40cm disc. Transfer to a prepared tray. Spread the dough with the tomato paste, leaving a 6cm border. Top with the tomatoes and season well. Top with cheese slices, placing them 2cm apart. Fold edge over the filling, roughly pleating. Bake for 25-30 minutes or until the base is cooked through and the crust is golden.
  4. To serve, drizzle with extra olive oil and sprinkle with basil.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 420g (1 1/2 cups) mashed pumpkin
  • 450g (3 cups) wholemeal self-raising flour, plus extra to dust
  • 60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle
  • 70g (1/4 cup) tomato paste
  • 200g heirloom or mixed tomatoes, large halved
  • 250g smoked cheese, preferably smoked mozzarella, thinly sliced
  • 1 cup fresh basil leaves
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