Friday, 23 September 2011

Pumpkin, Feta and Rosemary Pizza

A few weekends ago we were out shopping in Cannington, which we've found a useful place to buy pretty much any and all non-food items. This time we were at a barbecue store, ostensibly to pick up barbecue tools, but as it turned out, mainly to buy random new things like skewers and a pizza stone! We had a little trouble with it at first as the instructions are impossibe: you're supposed to heat it in the oven, and meanwhile make your pizza completely, with toppings etc on top of the raw dough. Then you take the hot stone out of the oven and "with a quick flick of the wrist" transfer the raw pizza to the stone. Or in our case, "with a lot of cursing, and burning, clutching hands, transfer a messy goop of what used to be a pizza to the stone". The first one wasn't worth photographing.

This time we cheated and made the pizza ON the stone, then put the whole thing in the oven. It came out a little soggy on the base, so this isn't the best solution either. I think what we'll do next time is put the stone in the oven, roll out the base and prepare the toppings separately, then bring the hot stone out, put the base on, and THEN add all the toppings. In the meantime here is one of our favourite pizza recipes.


  • One pizza base
  • 250g tasty eating pumpkin
  • 2-3 sprigs of rosemary
  • a fat clove of garlic
  • 2-3 tomatoes
  • 1 tsp oregano
  • 150g feta cheese

Preheat the oven to 200 C. Peel and chop the pumpkin into smallish dice (about 1cm on a side). Place in a baking dish, drizzle with olive oil and tuck in the sprigs of rosemary. Roast for 20 minutes or until golden and tender. Meanwhile, finely dice the tomatoes, then crush the garlic into a frying pan with some olive oil and fry for one minute, then add the tomatoes, and the oregano. Sautee until the tomatoes have collapsed and most of the liquid has evaporated; about 7 minutes. Dice the feta cheese into the same cube size as the pumpkin. Roll out your pizza dough, place on the stone, spread over the tomato sauce, then add the pumpkin and feta. Bake for 20 minutes or until the crust is risen and golden and the toppings are beginning to crisp.

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