Butternut and Bocconcini Pizza

Makes 2 large pizzas Rated:
by Tenina Holder

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!)

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Need

  • 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

Do

1  

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.

2  

Spread the dough with enough Sugo Sauce to cover without it becoming too soggy.

3  

Lay butternut slices over the top.

4  

Cook on the stone (without any tray) for 15 minutes until pumpkin is cooked and edges of pizza are browned.

5  

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.

6  

Drizzle with oil and top with rocket, if desired.

7  

Serve hot.

More

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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