Butternut and Bocconcini Pizza
I have always loved homemade pizza. Add a few salad leaves and some great oil and you seriously have the all-rounder pizza. Makes it hard to go out for pizza anymore...but then why would you want to with this as a simple option. (And so pretty, and with salad! Hello...salad with pizza again? Really Teen? YES...Keeping it Simple strikes again!)
Have you tried any of our other 'pizza' recipes? We do love a good pizza at ours, keto, breakfast, dessert or otherwise!
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- 1 Batch Quinoa Pizza Dough or pizza dough of choice Recipe
- Marinara Sauce as needed Recipe
- 1/2 small butternut pumpkin thinly sliced
- 200 Grams bocconcini cheese (fresh baby mozzarella)
- A few sage leaves
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Handfuls rocket leaves
- pink salt flakes to taste BUY
- black pepper to taste
Prepare dough and divide into 2 pizza rounds. Allow to rise while you preheat the oven to as hot as you can get it (220ºC plus) on a bread baking setting. If you have a pizza stone, heat it in the oven.
Spread the dough with enough sauce to cover without it becoming too soggy.
Lay butternut slices over the top.
Cook on the stone (without any tray) for 10-15 minutes until pumpkin is cooked and edges of pizza are browned. This will entirely depend on how thinly you get that butternut sliced.
Remove from oven and tear bocconcini into pieces and distribute over the top of the pizza. Place a few sage leaves on top and return to the oven for a few minutes, just to warm the cheese.
Dress the rocket with oil and seasoning and top the pizza when it is out of the oven.
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