Pumpkin Pizza with Olives and Bocconcini

INGREDIENTS

  • 2 tsp Dried yeast
  • 500g Plain Flour
  • 1/2 tsp Caster Sugar
  • 1/2 cup Warm water
  • 1 tsp Sea Salt

Topping

  • 1/4 Queensland Blue Pumpkin
  • 1/2 cup Kalamata Olives
  • 1 cup Bocconcini
  • 1/4 cup Flat leaf parsley leaves
  • To season Sea Salt
Print Recipe

Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.

Slowly add in the flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.

Cover the dough and let it rise for half an hour.

Preheat the oven to 180C.

Toss the chopped pumpkin in the olive oil and season with the salt and pepper. Place onto a flat baking tray with a lip and spread out the pumpkin so the pieces have room around them.

Roast in the oven for 10 minutes until the pumpkin is golden brown then open the oven and deglaze the pumpkin with the Verjuice by drizzling it over. Return to the oven for a further five minutes.

Remove the pumpkin from the oven and let cool.

Roughly chop the olives and set aside.

Increase the oven to 220C.

Turn the dough out and roll the dough to a ½ cm thickness and place onto a well-oiled tray then par bake the bases for 5 minutes. Remove from oven and place the boccincini onto the pizza base and then add the pumpkin and olives.

Return to the oven for 10 minutes or until cheese is bubbly and a bit brown.

Remove from the oven and sprinkle with flat leaf parsley and serve.