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Mini Pumpkin Pizza with Australian Cream Cheese

Serves 12

Ingredients

  • 7g dried yeast
  • 1 teaspoon sugar
  • 2/3 cup warm water
  • 1 1/2 cups (185g) flour
  • salt and freshly ground black pepper
  • 1 tablespoons olive oil
  • 300g butternut pumpkin, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon bruised cumin seeds
  • 250g Australian cream cheese, softened
  • 1/4 cup pitted kalamata olives, finely chopped
  • extra olive oil for drizzling
  • coriander leaves, for serving
Download Recipe (PDF)

Method

  1. 1. Combine yeast, sugar and water in a bowl. Set aside in a warm place for 5 minutes until the surface has become bubbly.
  2. 2. Sift flour into a large bowl and add seasoning. Make a well in the centre, and pour in the yeast mixture and oil. Mix well, until dough just comes together. Turn out onto a lightly floured benchtop and knead until smooth and dough has become elastic. Place into a lightly oiled bowl, cover with plastic wrap and set aside in a warm area for approx. 1 hour, or until dough has doubled in size. Punch the dough to release excess gas, and knead on a floured benchtop until smooth. Cut dough into 15g pieces and form into balls. Roll each ball out to 0.5cm thickness and place onto a lined oven tray.
  3. 3. Toss pumpkin with oil and cumin seeds. Place onto a lined oven tray and bake at 200°C for 10 minutes or until golden and tender.
  4. 4. Combine cream cheese with olives and seasoning and spread evenly over pizzetta bases, leaving a 1cm border. Top with pumpkin slices and drizzle with extra olive oil. Bake at 200°C for 10 minutes until bases are crisp and cooked, garnish each pizzetta with coriander leaves.

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