It’s been a while since we made a vegan pizza! Last time, it was the peak of Greek summer (30° C in the shade) and we were both wondering what on earth possessed us to make a pizza on the hottest day of the year! It’s autumn now, and therefore much cooler and making fall pizza in this weather is actually quite a nice pastime. We wanted to make a fall pizza that celebrates autumn’s flavours. We have also happened to buy one big ass pumpkin in a bit of a shopping frenzy and once we got home we started wondering what on earth can we do with that much of it… Well, some of it ended up on our fall pizza. To balance the pumpkin’s sweet flavour, we’ve paired it up with slightly bitter pesto, acidic balsamic vinegar and salty olives. We also added a sprinkle of walnuts for a bit of extra crunch and a touch of chilli cos…we like chilli. As soon as we bit into our respective slices we knew that we will make it again and again! We hope you’ll love it too. As usual, the dough was lovingly kneaded by our dough master (AKA Duncan) and I came up with the topping. The cat pretty much did nothing, apart from trying to steal a piece of raw pizza dough when I was spreading rocket pesto on it. It has strange taste in food, that one!
250 g strong flour 250 g all-purpose flour 10 g salt 7 g sachet fast-action dried yeast 320 ml water (lukewarm) 1 tbsp olive oil
CARAMELISED ONIONS
2 medium red onions 1-2 tsp brown sugar 1 tbsp balsamic vinegar 2 tbsp / 30 ml olive oil pinch of salt
ROCKET PESTO
¼ cup walnuts 50 g rocket leaves 1 small garlic clove, pressed about 90 ml / 6 tbsp virgin olive oil squeeze of lemon pinch of coarse salt pepper
TOPPING
2 segments of large pumpkin, cut into ½ slices 1 courgette, cut into ½ slices handful of Kalamata olives, pitted handful of walnuts 2 pinches of chilli flakes olive oil salt & pepper
CARAMELISED ONIONS PESTO ASSEMBLY
