Thursday 27 July 2017

Delicious pizza recipes with a twist

Pumpkin pizza
Pumpkin pizza
Preserved lemon pizza

Aoife McElwain

I always fancy pizza on cold, winter nights. Making your own pizza dough is satisfyingly simple once you get the hang of it.

The below recipe works for me every time. This recipe for dough makes enough for three pizzas. This week, I've made pizzas with seasonal pumpkin and sweet preserved lemons.

Pumpkin Pizza

Serves 2 to 4

Prep Time: 15 minutes

Cooking Time: 45 minutes

INGREDIENTS

500g of type 00 pizza flour (or strong flour)

1 teaspoon of Dove's Farm Quick Yeast (about 12g)

300ml of warm water

Half a small pumpkin

3 rashers of bacon

1 garlic bulb

1 sprig of rosemary

Olive oil

Salt

Pepper

3 tablespoons of ricotta

Handful of chopped walnuts

METHOD

1 In a large bowl, mix together the flour, a teaspoon of salt, yeast and water. Bring together with your hands until you have a firm dough. Transfer to a floured surface and knead with your hands for about five minutes, until the dough is soft. Put in an oiled bowl, cover with cling film and leave somewhere warm for 30 minutes. Once it has doubled in size, cut it into three and roll each piece into a dough ball. You can cover these in cling film and keep in the fridge for about a day, or freeze them for a future pizza party.

2 Peel your pumpkin and slice it into chunks. Place in a roasting dish with the garlic bulb, sliced in half, and the rosemary. Drizzle with oil and roast for 25 minutes or until cooked through. Cut the rashers into small bits and add them to the pumpkin for the last 10 minutes. Remove, season and allow to cool.

3 Take one of the dough balls and use a rolling pin to roll it out into a pizza base on a floured surface. Put some oil on a baking tray or pizza stone. Heat your oven to as high as it will go and place the baking tray in it. When it's really hot, carefully remove it from the oven and transfer the pizza base on to it.

4 Spread the ricotta on the pizza base and top with the roasted pumpkin and bacon. Cook for 11 minutes, or until the dough has started to blister and blacken. Serve with a sprinkling of chopped walnuts and a drizzle of olive oil.

Preserved Lemon Pizza

Serves 2 

Prep Time: 15 minutes

Cooking Time: 11 minutes

INGREDIENTS

5 mushrooms

1 clove of garlic

1 tablespoon of olive oil

3 tablespoons of ricotta

2 preserved lemons

Salt

Pepper

Handful of chopped walnuts

Fresh thyme

METHOD

1 Take a dough balls (see above) and use a rolling pin to roll it out into a pizza base on a floured surface.

2 Heat a little olive oil in a frying pan. Slice the mushrooms and garlic clove and fry for 2 minutes until softened but not cooked through.

3 Put some oil on a baking tray or pizza stone. Heat your oven to as high as it will go and place the baking tray in it. When it's really hot, carefully remove it from the oven and transfer the pizza base on to it. Now spread the ricotta on top and the cooked mushrooms. Slice the preserved lemons and add to the pizza. Sprinkle with salt and pepper.

4 Cook for 11 minutes, or until the dough has started to blister and blacken. Serve with a sprinkling of chopped walnuts, some fresh thyme and a drizzle of olive oil.

Irish Independent

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