Gourmet Roast Pumpkin & Feta Pizza Recipe
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Here's a recipe for a gluten-free gourmet pizza that is a great source of the antioxidant betacarotene, thanks to the pumpkin. Experiment with different flours to find the best one.
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- Gourmet Roast Pumpkin & Feta Pizza Recipe
Prep time: 45 minutes
Cooking time: 1 hour 5 minutes
Serves 4
Base
- 450 g (1 lb/3 cups) gluten-free plain
- (all-purpose) flour
- 4 tsp dried yeast GF
- 1/2 tsp sugar
- 1 tsp salt
- 11/2 tbsp canola or olive oil
Topping
- 500 g (1 lb 2 oz) pumpkin (winter squash), peeled, seeded and chopped
- canola or olive oil spray
- 1 tbsp canola or olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 3 tbsp pine nuts
- 3 tbsp tomato paste (concentrated purée) GF
- 1 garlic clove, extra, crushed
- 1 tsp dried oregano
- 125 g (41/2 oz) reduced-fat feta cheese, crumbled
- 4 tbsp black olives, pitted and crushed
- 2 tbsp thyme
Method
Combine the yeast, sugar and 3 tablespoons warm water in a small bowl and set aside until foaming. Sift the flour and salt into a large bowl. In a separate bowl mix together
250 ml (9 fl oz/1 cup) warm water and the oil, then pour into the well in the dry ingredients along with the yeast mixture. Use a wooden spoon to mix until almost combined. Use your hands to mix into a soft dough.
Lightly dust a board with gluten-free flour. Turn the dough out onto the board and knead until smooth. Place the dough in a lightly oiled bowl. Cover and set aside in a warm place for 1 hour, or until the dough has doubled in size.
Meanwhile, make the topping. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper. Put the pumpkin on the lined tray and spray with oil. Bake for 45 minutes. Set aside. Increase the oven temperature to 220°C (425°F/Gas 7). While the pumpkin is cooking, heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until the onion is very soft.
Stir in the pine nuts, remove from the heat and set aside. In a small bowl combine the tomato paste, garlic and oregano with 1 tablespoon water.
Use your fist to punch the dough down, then knead until it returns to its original size. Lightly grease two 27 cm (103/4 in) pizza trays. Divide the dough into two portions. On
a surface lightly dusted with gluten-free flour, roll out one portion to fit the tray, then carefully place the dough onto the tray. Repeat with the remaining dough. Spread the tomato paste mixture evenly over each pizza base, then spread the onion mixture over this. Scatter the pumpkin, feta, olives and thyme over the top. Bake for 20 minutes, swapping the trays around once, or until the dough is golden.
nutrition per serve Energy 3412 kJ (815 Cal);
Fat 30.3 g;
Saturated fat 7.6 g;
Protein 13.9 g;
Carbohydrate 117.2 g;
Fibre 6.4 g;
Cholesterol 22 mg
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