Pumpkin, caramelised onion and fetta pizza

14 May

As winter rolls around here in Australia, pumpkin is slowly creeping into the fruit and veg shops, and am I glad for that. I adore pumpkin, one of those great ingredients that you can use in sweet or savoury dishes. A little while ago, my husband took me out to lunch and we had this middle eastern inspired pumpkin pizza/pide. It was pumpkin, pomegranate molasses and fetta topped with rocket leaves. It inspired me to create this pizza.

It’s pumpkin, fetta and caramelised onion topped with fresh baby spinach leaves.  All this on a quick and easy no yeast pizza dough.

Pumpkin Pizza 

2 cups cleaned and cubed pumpkin
1 large brown onion
1 tsp sugar
100 grams fetta
1 cup baby spinach leaves
2 tablespoons tomato paste
1 tsp garlic
Some oil for roasting the pumpkin and cooking the onions

Dough

1 1/2 cups self raising flour
Pinch of salt
1 egg
1/4 cup oil
1/2 cup Greek yogurt

Pre heat oven to 180c. Cut and cube your pumpkin to about 1.5 cm squares. Put in an oven safe dish, drizzle with oil and cover with foil (bit of a rhyme happening there) place in oven (even if it hasn’t heated yet, no big deal). Slice onions and place in pan with some oil, sprinkle over sugar, cook on a medium to high heat.

To make dough

Place flour in a bowl with salt and make a well in the middle. Crack egg into measuring cup or jug, add oil till the cup is filled to half, then add yogurt till the cup is full, give it a slight mix with a fork and pour into well, use a fork to slowly work the wet ingredients into the dry. Once dough has formed remove it from the bowl and knead it till it feels smooth, a little flour may be needed to prevent sticking to your counter top. Roll out dough to desired size and place in oven.

At this point check the pumpkin and onions, once they’re ready remove the dough (it doesn’t matter if the dough isn’t cooked yet, it will be going back in the oven). Put the tomato paste and garlic on the dough and spread. Spread on pumpkin, onion and fetta, place in oven until cooked, approx 5 minutes. Scatter spinach leaves on top, slice and serve.

A great weekend lunch, this pumpkin pizza is one to share!

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One Response to “Pumpkin, caramelised onion and fetta pizza”

Trackbacks/Pingbacks

  1. Caramelised apple upside-down cake « Modest Munchies - June 25, 2012

    […] goes “Ahh, we have nothing to give them”. But I was on a roll that day, we had just had pumpkin pizza for lunch, the oven was still hot so I had this crazy idea. I had apples and a super easy cupcake […]

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