Billy goat cheese and roast pumpkin pizza
To do this pizza justice it should be cooked in an outdoor wood fired oven, in summer, with friends and a good beer, however it is just as good cooked in the kitchen oven, and enjoyed with friends and family any time of the year.
you will need:
2 cups plain flour
1 cup warm water
2 tbs olive oil
½ tsp salt
1 tsp dry yeast
2 tbs tomato paste
1 tsp fresh oregano
½ cup coarsely chopped basil leaves
2 cups of chopped pumpkin
olive oil, for roasting
1 tub billy goat cheese
salt and freshly ground black pepper
To make pizza dough, combine dry ingredients in a large bowl. Make a well in the centre and add water and oil. Mix until combined then knead for about 20 minutes until smooth and elastic. Cover with oiled cling film and leave in a warm place until doubled in size (around 1–2 hours).
Roast the pumpkin at 180ºC until soft and starting to brown — be careful not to overcook it.
Stretch out pizza dough until it covers the pizza tray. Spread tomato paste evenly over the dough and season with salt and pepper. Sprinkle oregano, then add the roasted pumpkin.
Place dollops of billy cheese around the pizza.
Bake at 220ºC for 15 minutes or until browned. Remove from oven and add basil leaves while still hot so they wilt before serving.
Cheesemaker’s tip: Use a pre-made pizza base or flat bread. Substitute roasted pumpkin for thinly sliced uncooked pumpkin.