Pumpkin Pistachio Pizza
Recipes
1 min read
Ingredients
Roasted Pumpkin Puree
| 1000 | gr | Whole Pumpkin |
|---|---|---|
| 2 | sprigs | Rosemary |
| 20 | gr | Olive Oil |
| Sea Salt (Season) | ||
| Black Pepper (Season) |
Pickled Red Onion
| 2 | nos | Red Onions |
|---|---|---|
| 1 | no | Lime Juice |
| Sea Salt |
Pumpkin Pistachio Pizza
| 1 | no | 12” Pizza Dough |
|---|---|---|
| 80 | gr | Roasted Pumpkin Puree |
| 120 | gr | Anchor Extra Stretch+ Mozzarella |
| 10 | gr | Pickled Red Onions |
| 10 | gr | Preserved Lemon Wedge |
| 20 | gr | Pistachio (Chopped) |
| 40 | gr | Roasted Squash Cubes |
| 30 | gr | Goat Cheese |
| Rosemary (Garnish) |
Method
Roasted Pumpkin Puree
- Peel and core whole pumpkin
- Cut pumpkin into large cubes
- In a bowl, toss pumpkin cubes with rosemary, olive oil, sea salt and pepper
- Transfer to lightly oiled baking tray
- Bake at 200°C for 20-30 minutes
Pickled Red Onion
- Thinly slice the red onions
- Toss with lemon juice and some sea salt
- Cover and store in chiller for at least 4 hours before use
Assembly
- On a thin pizza dough, spread a layer of pumpkin puree as base
- Add 80g Anchor Extra Stretch+ Mozzarella
- Add pickled red onions, preserved lemon wedge, pistachio, roasted squash cubes and goat cheese
- Add remaining 40g Anchor Extra Stretch+ Mozzarella
- Bake
- Garnish with rosemary
