Autumn roasted pumpkin pizza
Autumn comfort food! The sweetness of pumpkin (organic so you can keep the skin) – steamed and oven-roasted – contrasts with my vegan gorgonzola (see my recipe) and gives a surprising pizza!
Ingredients
Directions
Step 1
Let’s start with the pumpkin (half steamed, half oven-roasted).
Preheat oven to 200°C (392°C) and lay a baking tray with parchment paper, and boil water in a pressure cooker.
Cut the pumpkin in halves and empty it. Roughly chop the first half, and cut thin wedges with the other half.
Steam the big chunks for 20mn in the pressure cooker.
Toss the wedges in olive oil, rosemary and fleur de sel (I’m using a sealed container), lay on the tray and oven-roast 20mn.
Step 2
Meanwhile knead the pizza dough (my recipe gives 2 dough balls) and spread out on an oiled baking tray.
Step 3
When the pumpkin is done cooking, bake the dough for 5mn.
Step 4
Meanwhile mash the pumpkin and mix with the milk and garlic.
Step 5
Take the dough out of the oven and cover in pumpkin cream. Cover with pumpkin wedges, baby spinach and my vegan gorgonzola. Bake for another 5mn, then broil for 3mn.
Step 6
Enjoy!
