smiley pumpkin pizza

Work called for an Autumnal recipe. So being Spring; seasonality is a little out of the question here, never-the-less it's delicious and golden! 

 

 

Dough

250g Strong white bread flour

1tsp fine sea salt

1tsp easy-blend dried yeast

1tsp caster sugar/golden caster sugar

tbs extra virgin olive oil

160ml luke warm water

Preparing the dough

Mix together the yeast, sugar, olive oil and water

Leave mixture to rest for a few minutes

Sieve the flour and salt onto a work surface

Using a fork, work the liquid into a well in the centre of the flour, gradually combining the flour from the sides until it collects into a dough-like mixture

Kneed the dough until springy but soft (add extra flour if necessary)

leave the dough to rest in a lightly oiled bowl covered for about an hour

Take the dough and knock the air out of it on a lightly floured surface

Roll into a ball and stretch it into a 5mm thick

Place onto a floured baking tray

Topping

500g organic pumpkin, deseeded, peeled and sliced

4tbs olive oil

2 cloves of garlic, crushed

A few sage leaves chopped

1/2 cup grated gruyere

1 large buffalo mozzerella ball

3-4 sage leaves

Preparing the topping

Toss the pumpkin in half of the olive oil with a couple of ripped sage leaves and seasoning in a baking tray

bake in a 200 degree oven for 30-40 minutes until soft and a little crispy around the edges

Mix together the olive oil, garlic and chopped sage, and the oil from the pumpkin pan

Brush the oil mixture over the pizza dough

Scatter the pumpkin over the pizza dough

sprinkle the cheeses on top, adding a little left over and the left over sage leaves

Bake for 10-12 minutes on maximum heat until crisp and golden

Done!