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This pizza will knock your socks off and those of your eating guests! I sometimes make it with a pita bread base when I can't be bothered going through the whole thing of preparing the base. When I can, I use Jamie Oliver's pizza base recipe. If using real dough, make sure you place the pizza on a heavy based tray. A terracotta tile can do wonders too!!!!
I'll be posting variations of my vegie pizzas as we go along. My favourite is Eggplant and ricotta cheese...YUM!!!!!
What you need;
1 butternut pumpkin, sliced into 1/2cm thickness
1 red onion, sliced just under 1/2cm rings
2 Tbs balsamic vinegar
1 Tbs brown sugar
1 Tbs of olive oil, plus extra for brushing
Goats cheese
Handfull of rocket (arugula)
Pasta sauce
Start by making the Pasta sauce and pre heating the oven to hot.
Place cut pumpkin pieces onto a tray that is lined with greaseproof paper. Brush the pumpkin pieces with a little oil and bake for about 20mins in a moderate oven (180c 400f) or until a fork pierces through easily. Do not let the pieces brown.
While the pumpkin pieces are cooking, heat 1 Tbs of oil and when hot, add the onions. Saute on a medium heat for about 5 minutes until soft, then add the balsamic vinegar and brown sugar. Stir through and let simmer for about 10 minutes, or until caramelized.
If using fresh dough, flour the tray that you will be using with either semolina or flour. Roll out dough to fit the pizza tray and the thickness you prefer. I like mine thin. If using pita bread, lay them out on a tray with greaseproof paper
Start to layer the pizza by adding the tomato sauce to cover the base. Add the slices of pumpkin covering to make a single layer. Add the caramelized onions, spreading it evenly over the pumpkin.
Place the pizza into a hot oven for about 10 minutes. When done and still hot, crumb as much goats cheese as you would prefer over the pizza. Top with rocket just before serving.
Buon Appetito!
Start by making the Pasta sauce and pre heating the oven to hot.
Place cut pumpkin pieces onto a tray that is lined with greaseproof paper. Brush the pumpkin pieces with a little oil and bake for about 20mins in a moderate oven (180c 400f) or until a fork pierces through easily. Do not let the pieces brown.
While the pumpkin pieces are cooking, heat 1 Tbs of oil and when hot, add the onions. Saute on a medium heat for about 5 minutes until soft, then add the balsamic vinegar and brown sugar. Stir through and let simmer for about 10 minutes, or until caramelized.
If using fresh dough, flour the tray that you will be using with either semolina or flour. Roll out dough to fit the pizza tray and the thickness you prefer. I like mine thin. If using pita bread, lay them out on a tray with greaseproof paper
Start to layer the pizza by adding the tomato sauce to cover the base. Add the slices of pumpkin covering to make a single layer. Add the caramelized onions, spreading it evenly over the pumpkin.
Place the pizza into a hot oven for about 10 minutes. When done and still hot, crumb as much goats cheese as you would prefer over the pizza. Top with rocket just before serving.
Buon Appetito!
