Roast Pumpkin, Chorizo and Walnut Pizza

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READY IN: 1hr 30mins
SERVES: 4
YIELD: 2 pizzas
UNITS: US

INGREDIENTS

Nutrition
  • Pizza Topping
  • 1
    kg butternut pumpkin, peeled, deseeded, cut into 2cm slices
  • 4
    chorizo sausages, roughly chopped
  • 2
    tablespoons olive oil
  • 1
    quantity easy home made pizza dough
  • 23
    cup walnuts, roughly chopped
  • 170
    g small bocconcini, torn
  • 1
    tablespoon balsamic vinegar
  • easy pizza dough
  • 8
    g sachet instant dry yeast
  • 12
    teaspoon caster sugar
  • 34
  • 2
    tablespoons olive oil
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DIRECTIONS

  • 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.
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