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Blue cheese and roast pumpkin pizza
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Prep Time:
120 minutes
Cook Time:
50 minutes
Total Time:
170 minutes
Prepare an exciting, affordable meal with creative flavors.
Ingredients:
  • 250g bread and pizza plain flour
  • 1 tsp instant dried yeast
  • 2.40 gm salt
  • 2.25 gm sugar
  • 150ml water
  • 13.80 gm olive oil, plus extra to grease
  • 9.20 gm olive oil
  • 1/2 garlic clove, crushed
  • 1 tsp fresh marjoram or oregano, chopped
  • 1/2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • Pinch sugar
  • Pinch cayenne pepper
  • 500g peeled pumpkin, sliced
  • 2 red onions, cut into wedges
  • Small handful sage leaves
  • 36.40 gm olive oil
  • Semolina, to dust
  • 150g soft mild blue cheese, cut into wedges
  • 20g (1⁄4 cup) parmesan, finely grated
  • 40.00 ml pine nuts
  • Fresh sage leaves, to serve
Instructions:
  • Create a light, airy pizza dough: Start by sifting the flour into a large bowl. Next, incorporate the yeast, salt, and sugar. Make a well in the center, then pour in the water and oil. Stir until just combined, then use your hands to bring the dough together.
  • Transfer the dough onto a lightly floured surface and knead for 5 minutes. Drizzle some extra oil into a large clean bowl, add the dough, and evenly coat it. Cover with a clean tea towel and let it rise in a warm, draft-free place for 1 hour or until doubled in size.
  • To make the Pizza Sauce: In a small saucepan over medium-high heat, mix together all the ingredients. Let it come to a boil, stirring frequently. Reduce the heat to medium and simmer for 5 minutes until the sauce thickens. Allow it to cool before using.
  • Preheat your oven to 200C/180C fan forced. Combine pumpkin, onion, sage, and oil in a roasting pan. Season and toss together. Roast for 25-30 minutes until pumpkin is golden and tender. Allow to cool slightly before serving.
  • Preheat the oven to 250C/230C fan forced. Gently knead the dough in the bowl to remove any air bubbles. Transfer the dough to a floured surface and divide it in half. Roll out each piece into a 25cm disc. Sprinkle semolina on 2 baking trays. Transfer the dough discs to the trays. Let them sit for 20 minutes to slightly rise.
  • Spread the sauce over the pizza bases. Add the pumpkin and onion mixture on top. Nestle the blue cheese in between the pumpkin. Sprinkle with parmesan and pine nuts, then bake for 8-10 minutes until crispy and golden. Finish by scattering sage over and cutting into wedges.

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