Apple and pumpkin pizza
Ingredients:
Dough
12oz strong white flour
¼ oz fresh yeast
1 teaspoon sugar
½oz salt
1 tbsp olive oil
8 fl oz hand-hot water
Toppings
1 small onion
3 thin slices chorizo sausage (chopped into small pieces)
14oz pumpkin (peeled and cubed)
1 tbsp olive oil
1 med. cooking apple ( peeled and thinly sliced)
4oz strong cheese ie. Stilton, Gorgonzola or Camembert
Sprig of rosemary (chopped)
Instructions:
Mix the sugar and yeast in a cup, leave in a warm place for a few mins until liquid and beginning to
froth.
Mix flour and salt in a large bowl.
Make a well in the centre and add the olive oil, yeast mixture and warm water.
Mix well to form a dough.
Turn out and knead for 3-4 mins or until smooth.
Return dough to bowl, cover with cling film and set aside in a warm place to rise until doubled in
size.
Knead dough again before rolling out to approx ¼ inch thick on a floured surface to fit on a large
oiled baking tray.
To make the topping, lightly fry the onion in olive oil, add chorizo and continue to cook for a few
mins.
Then spread over base.
Add a little more olive oil to pan if necessary and fry pumpkin over a low heat until starting to
soften, add apple for a few mins, don't allow to fully cook or start to break up.
Add to the base, and drizzle over any oil from the pan.
Crumble over cheese.
Sprinkle with chopped rosemary.
Bake in a preheated oven at 200*C/400*F/Gas mark 6 For 15 mins or until the base is golden.
By Judith Merritt