Roasted Pumpkin & Feta Pizza
Pumpkin and pizza are not the most common comrades, but we're gonna try and convince you that they should play together more often. For fall, we are into all-things-pumpkin! We've been experimenting with different ways of incorporating pumpkin and other fall flavors onto a crisp dough crust and what we came up with for this one is a pumpkin-y flatbread style pizza with gentle, warm, earthy spices and a good sweetness, thanks to the Pumpkin Spice Balsamic Vinegar finish. A little sweet, but savory and hearty enough for dinner.
I N G R E D I E N T S :
1 packet dried nutritional yeast
2 1/2 cup plain flour or gluten-free flour
1/3 cup basil pesto
2 lb pumpkin, deseeded, peeled and cut into 3cm cubes
3.5 oz feta, crumbled
I N S T R U C T I O N S :
- Preheat oven to 415°F.
- Combine 3/4 cup warm water, yeast, salt and sugar in a jug. Stir and stand for 5 minutes until bubbles appear.
- Sift flour into a large bowl. Add yeast mixture and 1 tsp Basil Infused Olive Oil. Mix to form a soft dough. Knead on a lightly floured surface for 5 minutes until dough bounces back when lightly pressed. Place into an oiled bowl. Cover and stand in a warm place for 30 minutes until doubled in size.
- Meanwhile, place pumpkin onto a prepared tray, coat with remaining Basil Infused Olive Oil and season with Devil's Backbone Spice Blend. Bake on top shelf of oven for 15-20 minutes or until tender.
- Punch dough down and divide in half. Roll out each to a 10in round. Place onto trays. Spread with pesto and top with cooked pumpkin, walnuts and feta. Bake for 10-15 minutes or until crust is golden and crisp. Top with arugula, Pumpkin Spice Balsamic Vinegar and serve.
