Pizzette with roast pumpkin, red onion & sage

Pizzette with roast pumpkin, red onion & sage

By
From
V is for Vegan
Makes
2

I made these for an Eat, Pray, Love supper club, commissioned by the film distributors. The film’s protagonist, played by Julia Roberts, was depressed even though she had a) a lovely husband b) a gorgeous lover c) a great job as a successful writer. She recovered by going to Italy and eating great pizza. In the film. I’m not sure Julia Roberts ever eats pizza irl. These pizzette have a seasonal, autumnally inspired topping. It’s a great recipe for Halloween or a bonfire party.

Ingredients

Quantity Ingredient

For the dough:

Quantity Ingredient
250g strong white bread flour
1 teaspoon sea salt
1 teaspoon fast-action dried yeast
1 teaspoon caster sugar
200ml lukewarm water
1 tablespoon olive oil, plus extra for oiling
fine semolina, for dusting

For the topping:

Quantity Ingredient
500g pumpkin, deseeded and sliced into crescents
1 1/2 teaspoons sea salt
4 tablespoons olive oil, plus extra for drizzling
1 red onion, sliced
2 garlic cloves, finely chopped
handful sage leaves
1 lemon, zested, (optional)

Method

  1. Preheat the oven to 200°C. Place a large baking sheet in to heat up.
  2. Put the flour and salt into a large bowl. Mix the yeast, sugar and water in a jug and leave to bubble for about 5 minutes. Pour the yeast mixture into the flour and add the olive oil.
  3. Mix together, then knead the dough on the work surface until smooth. (You can use a food processor up to this stage, if you prefer.) Put back in the bowl, cover and leave to rest in a warm place for 1 hour.
  4. In the meantime, toss the pumpkin slices and salt in the olive oil on a lipped baking tray. (You can peel the pumpkin slices, but I don’t bother. The skin is quite thin and not unpleasant.) Roast for 15–20 minutes or until soft and caramelised around the edges, then add the red onion and garlic and roast for another 10 minutes.
  5. Tip the risen dough out onto an oiled surface, cut into 2 pieces and roll each piece into a circle. It doesn’t matter if the circles aren’t perfect – that’s all part of the homemade look!
  6. Then dust 2 pieces of baking parchment with semolina and place a dough circle on each. Arrange the pumpkin and onion over the pizzette, scatter sage leaves all over and drizzle with olive oil.
  7. Slide both pizzette, on their baking parchment, onto the hot baking sheet in the oven and bake for 10–12 minutes. Remove from the oven and sprinkle over the lemon zest, if using. Serve with a simple watercress salad.
Tags:
Vegan
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again