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!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 quantity Quinoa Pizza Dough (from my Keeping It Simple cookbook) or pizza dough of choice
- 1 quantity Basic Sugo Pomodore Sauce (from my Keeping It Simple cookbook)
- 1/2 small Butternut Pumpkin thinly sliced
- 200 Grams bocconcini cheese (fresh baby mozzarella)
- A few sage leaves
- Extra virgin olive oil as needed
- Handfuls rocket leaves
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 Sugo Sauce to cover without it becoming too soggy.
Lay butternut slices over the top.
Cook on the stone (without any tray) for 15 minutes until pumpkin is cooked and edges of pizza are browned.
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.
Drizzle with oil and top with rocket, if desired.
This pizza can be made with any pizza dough as the base. Try using tortillas for a quick pizza. Adjust topping amounts accordingly.
Photo Credit; Shea Walsh
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