|Toby is always keen to 'help' CB do anything - but doesn't stay still enough for photos.|
Always on the lookout for creative ways to use pumpkin, Country Boy 'invented' a new pizza topping to add to his repertoire of home made pizzas. Country Boy already makes a mean potato pizza, but I have a feeling that this new recipe will be a regular in our house.
|Toby is also really into cutting things at the moment - maybe he will grow up to |
be a chef?? (or a mass murderer!)
Country Boy recently bought a low light lens for our camera. We are both quite keen amateur photographers, and his 'excuse' was that I could use it for my blog now that it gets dark so early (I try to take food photos outside where the light is better). What ever the reason for the lens, I do appreciate his thoughtfulness (I am wondering if I can get an ipad using the same excuse?). I'm still learning how to use it, and I don't love the colour balance - maybe I need a filter. Please leave a comment if you know what I need.
Any way, back to the recipe...
To make the base:
Dough - Makes 2 pizzas
1 sachet of yeast
3/4c tepid water (just warm)
2c bread making flour (plain flour will do) approx
Good pinch of salt
- Preheat the oven to 200oc
- Place the water in a bowl and sprinkle the yeast over the top. Allow to sit for 3-5 minutes.
- Add in flour and bring together to form a dough. Note the actual amount of flour needed will be slightly different each time because of factors such as moisture content of the flour and of the air.
- Turn the dough onto the bench and knead the for about 5 minutes or until it springs back when poked with a finger. The dough will get wetter as you knead so you may need to knead in some more flour.
- Shape into a ball and place back into a bowl. Cover with cling wrap and place in warm place for 30minutes or until the dough has doubled in size. This is important to allow the flavour of the crust to develop.
- Knead the dough lightly a second time. Divide into 2 equal balls
- Roll each ball out and top as desired
- Place on a pizza stone (if you have one) or baking tray and put in the oven for 20 minutes or until the crust is crunchy and the topping is cooked.
Topping - For 2 pizzas
1/4 c tomato sauce
1/4c bbq sauce
1T chopped fresh herbs - we used basil and thyme
6 rashers bacon cut into strips
15 spinach leaves - shredded
300g roasted pumpkin - cut into 2 cm chunks
1 1/2c grated cheese (we use half mozarella and half cheddar)
1 avocado - cut into thin wedges
- Mix the tomato sauce, bbq sauce and fresh herbs together in a bowl.
- Fry the bacon until beginning to go crisp and then add the spinach.
- Toss until the spinach is just starting to wilt.
- Spread the sauce over the bases.
- Sprinkle 2/3 of the cheese over the base.
- Top with the spinach and bacon, pumpkin, and avocado.
- Sprinkle remaining cheese over the top.