Vegetarian Pizza with My Favorite Autumn Toppings
A delicious autumn ingredients combo - roasted pumpkin, kale, roasted bell pepper and crumbled goat cheese - for a rich, nourishing and fun fall dinner at home.
Servings: 2
Ingredients
- For the Crust
- 2/3 cups whole wheat flour
- 1/2 tbsp dried yeast
- 2 tsp brown sugar
- 1 tbsp extra virgin olive oil
- 2/3 cups warm water
- 1/2 tsp salt
- 1 tbsp corn meal
- For the Toppings
- 1 cup roasted pumpkin cubes
- 2 roasted bell pepper cut into thin stripes
- 5 Lacinato kale leaves roughly chopped
- 1/2 cup goat cheese crumbled
- 1/4 cup lightly toasted walnuts
- 5-6 pickled onion rings
- 1 tsp honey
- 2 tbsp tomato passata
- 2 garlic cloves minced
- 2 tsp extra virgin olive oil
- 1/2 pomegranate seeds only
Instructions
- Combine sugar, yeast and water into a bowl and let sit for 10 minutes, until the yeast is dissolved.
- Add the flour and salt into a large bowl, pour the yeast mixture over, add the olive oil and use a fork to combine.
- Transfer the mixture onto a floured surface and knead until you obtain an elastic dough (about 5 minutes). Add 1 tbsp more flour if the mixture is too wet.
- Transfer the dough into the bowl, cover the bowl with a clean towel and let raise at room temperature for 30 minutes.
- Preheat the oven to 200C/400F.
- Roll the pizza dough into a thin circle or oval shape.
- Line a baking sheet with parchment paper, sprinkle it with the corn meal, then add the pizza dough.
- Evenly spread the passata onto the the pizza dough, then add the chopped kale, pumpkin, goat cheese, garlic and drizzle with olive oil.
- Bake for 15 minutes, then remove from the oven, top with walnuts, pomegranate and pickled onion.
- Drizzle with honey and serve warm.
Notes
