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Pumpkin crust pizza with smoked mozzarella and basil
Pumpkin crust pizza with smoked mozzarella and basil
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Quick and healthy pumpkin scone-inspired pizza with deliciously simple toppings.
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
  • 250.00 ml fresh basil leaves
Instructions:
  • Preheat your oven to 220C/200C fan forced and prepare a large baking tray by lining it with baking paper.
  • In a food processor, combine pumpkin, flour, and oil. Season with salt. Process until a dough forms. Transfer the dough to a floured surface and knead for 2 minutes until smooth. Cover the dough with plastic wrap and let it rest for 10 minutes.
  • Roll out the dough into a 40cm disc and place it on a prepared tray. Spread the tomato paste, leaving a 6cm border. Add the tomatoes and season. Arrange cheese slices 2cm apart. Fold the edge over the filling, pleating roughly. Bake for 25-30 minutes until the base is cooked through and the crust is golden.
  • Before serving, generously drizzle with extra virgin olive oil and garnish with freshly chopped basil leaves.

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