Aussie Pumpkin Pizza Recipes

ROAST PUMPKIN PIZZA

Steps:

• Preheat the oven to 200C / 390F and line a baking tray with a silicone mat or baking paper.
• Place pumpkin and olive oil on top of the baking tray, mix to combine and spread out into a single layer. Bake for 20 minutes, or until pumpkin is golden, stirring halfway through. Take the pumpkin out and set aside, but keep the oven on.
• Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
• Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
• Cut dough into three even pieces and roll out into mini pizza bases.
• Place the bases on top of two baking trays lined with a silicone mat or baking paper. Spread tomato paste evenly on top of each base, then assemble each base evenly with toppings, in order of onion, bell pepper / capsicum, pumpkin / butternut squash, mushrooms, olives, feta cheese and mozzarella.
• Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.

PUMPKIN-CRUST HALLOWEEN PIZZA

Steps:

• For the crust: Add the yeast to the warm water and let bloom for 10 minutes.
• Meanwhile, add the flour and salt to the bowl of a food processor and pulse 5 times to mix. Add the pumpkin puree, olive oil and honey to the yeast mixture and whisk to combine. With the food processor running, slowly add the liquid in a thin stream until a ball forms (you won't necessarily add it all before this happens). Once the ball forms, process for 30 seconds to knead. Turn out onto a lightly floured work surface and knead a couple times to form into a tight ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Set aside at room temperature until doubled in size, 1 1/2 to 2 hours.
• For the white sauce: Combine the ricotta, mozzarella, milk and oregano in a medium bowl. Season with salt and pepper, and mix until well blended.
• For the toppings: Preheat the oven to 400 degrees F.
• Slice the butternut squash crosswise into 1/2-inch slices. Place in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer the squash to a baking sheet and roast until slightly browned and softened, 30 to 35 minutes. Slice into triangles.
• Raise the oven temperature to 500 degrees F and set a pizza stone on the top rack.
• Divide the dough into 2 portions and roll into balls. On a floured work surface, roll out 1 of the dough balls into a 12- to 14-inch circle and place on a well-floured pizza peel. Working quickly, spread with half of the white sauce in a circular pattern, sprinkle with 1 cup of the shredded mozzarella, and arrange some pepperoni if using around the perimeter of the pizza near the crust. Transfer to the pizza stone and bake until the crust is browned, 12 to 15 minutes. Repeat with the remaining dough, white sauce and mozzarella.
• When the pizzas come out of the oven, arrange the roasted butternut squash on top to look like a jack-o-lantern: Use 2 triangles for eyes and 2 black olives as eyeballs, then use 1 triangle for the nose and more triangles for teeth. Garnish with basil to make the pumpkin stem.

THE BEST PUMPKIN PIZZA RECIPE

Steps:

• Place each ball of pizza dough in a lightly oiled bowl and cover tightly with plastic wrap. Set aside.
• When toppings are ready, adjust oven rack to top position under broiler and place a baking steel or pizza stone on top. Preheat oven to maximum heat setting. Allow to preheat for 30 minutes.