Roast Pumpkin Chorizo And Walnut Pizza Food

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.

ROAST PUMPKIN, CHORIZO AND WALNUT PIZZA

Steps:

• Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
• Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes.
• Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil.
• Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.

ARUGULA AND WALNUT PIZZA

Steps:

• Pre heat oven to 450°F.
• Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
• Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
• Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
• Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
• Slice and enjoy.

PUMPKIN AND CHORIZO PIZZA

Steps:

• Boil, steam, or microwave pumpkin until tender. Drain.
• Place pastry sheets on two oven trays lined with baking paper.
• Cook in a hot hoven (200C), swapping trays half way through cooking, for about 15 minutes, or until golden. Remove.
• Cook sausages in a non-stick frying pan over medium heat until browned. Remove and drain on absorbant paper. Slice thinly.
• Heat oil in cleaned in cleaned pan. Add onion. Cook until soft. Add vinegar and sugar. Cook for 2 minutes.
• Divide mozzerella, sausages, pumpkin and onion among pastry sheets.
• Cook at 200C for 10 minutes.
• Sprinkle feta and parsley on pizzas. Serve with spinach leaves.