Serves 4
INGREDIENTS
- 600g pumpkin, peeled, cut into 1.5m thick slices
- 1 Tbsp chopped sage
- 4 garlic cloves, thinly sliced
- 1 ½ Tbsp extra-virgin olive oil, plus extra to drizzle
- 250g spelt flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 ¼ cup Greek Natural Yoghourt
- ½ cup passata
- 2/3 cup grated mozzarella
- Baby rocket, to serve
METHOD
- Preheat oven to 220°C or 200°C fan-force. Line a baking tray with baking paper.
- Toss pumpkin with 2 teaspoons of oil in a large bowl. Arrange in a single layer on prepared tray. Season. Roast for 15 minutes or until just tender. Add garlic and sage and drizzle with 2 teaspoons of oil. Roast for 8 minutes or until vegetables are tender and garlic is crisp.
- Meanwhile, place flour, baking powder and salt in a large bowl. Whisk to combine. Add ¾ cup yoghurt and remaining oil. Stir until dough forms a ball. Divide dough into 2 batches. On a lightly floured surface, working 1 batch at a time, knead into a ball. Roll out to a 30cm circle. Place on a greased baking tray. Spread half of passata over dough. Top with half of pumpkin, sage and garlic. Sprinkle with half of mozzarella. Repeat with remaining dough and toppings.
- Increase oven to 240oc or 220oc fan-force. Bake pizza for 10-12 minutes or until dough is golden. Top with rocket and dollop over remaining yoghourt. Season and drizzle with extra oil to serve.
