I first met Sam way back on my first cooking class trip to Sydney. I think at that point she had just finished her cancer treatment. It is such a delight to have kept up with her adventures on social media ever since. It has been a real journey, and you should go and read all about it on her blog. http://www.theannoyedthyroid.com/ or visit her on Facebook.
Sam loves to bake, run, eat dumplings and make magic in her thermomix (but not all at the same time.) When she’s not baking, thermomixing, running or eating, she likes to kick cancer’s butt and live life on the bright side. I love her 'can do' attitude and her recipes are also pretty amazing. So get it sorted. Go and visit her blog or social media pages and say hi!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Pizza Dough Speck and Salad Pizza
- Tomato paste or homemade pizza sauce (see TIP below)
- 150 Grams pumpkin, peeled and diced into 1cm pieces
- Extra Virgin Olive Oil (EVOO) Olive oil BUY
- 10 olives
- 30 Grams feta, crumbled
- 1 Tablespoon pine nuts
- Chopped fresh herbs of choice (I like basil and oregano)
- 1 Pinch chilli flakes (optional)
- 1 Handful baby spinach leaves, to serve
Preheat oven to 220ºC (200ºC fan-forced).
Make the pizza dough and set it aside to prove while preparing the pumpkin.
Place pumpkin onto a baking tray and toss in oil. Roast for 15 minutes or until just starting to brown. Set aside.
Divide the dough into 3-4 portions (depending on how thick you like your crust) and roll out one portion to the size of your tray. The remaining portions of dough can be rolled out and used immediately with toppings of your choice or placed between sheets of baking paper, wrapped in plastic wrap and frozen for later use.
Bake the base for about 8-10 minutes until it just starts to look “dry.”
Cover the base with tomato paste or pizza sauce and scatter over the roasted pumpkin, olives, feta and pine nuts. Sprinkle over the herbs and the chilli flakes if using. Season well with black pepper. Bake for another 10 minutes or until cooked.
Garnish with a handful of spinach leaves in the centre. Eat and enjoy!
TIP! I make my own pizza sauce in the Thermomix using fresh tomatoes and other veggies. Tomato paste works just as well.