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Pumpkin and Feta Pizza


With Helen Jackson

Pumpkin & Feta Pizza

Time: 55 minutes
Serves: 4
Cost per serve: $3.00

Ingredients
450g pumpkin, peeled and chopped into 2.5cm pieces
Olive oil
Sea salt and freshly ground black pepper
1 quantity pizza dough
1/2 cup tomato pizza/pasta sauce
1/2 cup caramelised onion
1/2 cup grated parmesan cheese
1/2 cup grated fresh mozzarella
1/4  cup chopped herbs: sage, parsley, rosemary, oregano
100g feta
Olives
1 handful rocket leaves

Method
Preheat oven to 200 C.
Toss the pumpkin with a good drizzle of olive oil in a roasting dish and season with salt and pepper.
Roast for 20 minutes or until tender and golden brown.
Remove from the oven and set aside to cool.
Increase oven heat to 215 C.
Roll the pizza dough out on a lightly floured surface and place either on a well oiled pizza tray or a terracotta tile.
Spread the sauce and onion over the base.
Sprinkle with the herbs and half of the mozzarella and parmesan.
Cover with pumpkin, feta and olives and sprinkle with remaining cheese.
Bake for approximately 15 minutes or until the base is golden and crisp.
Cover with rocket leaves prior to serving.

(Broadcast: 19 Mar 2012)


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