Gourmet Pumpkin and Bacon Pizza
Pizza Dough
Mixture makes 4 x 30 cm ( 12 inch) pizza bases and can be frozen for future use.
Classic Dough Ingredients
- 250 ml (1 cup) water, lukewarm
- 2 tsp yeast
- 1 ¼ tsp sugar
- 1 ½ tbsp olive oil
- 475 g ( 2 ½ cup) plain flour
- 1 ¼ tsp salt
- ¼ tsp garlic powder
- ½ tsp dried oregano
(If using a bread-maker you may need to use 2 tbsp oil and 300 ml water as it dries things out)
Instructions if making by hand:
- Mix water, yeast & sugar together, stir in olive oil.
- Sift flour and salt together. Pour yeast mixture over dry ingredients and knead with hands for 5 minutes.
- Lightly grease a clean dry bowl and put dough in to rise for 45-60 minutes.
- Tip dough onto floured bench/tray. Cut into four pieces. Roll into large balls and flatten with a hand-roller to fit pizza 30 cm (12 “) tray.
If using a bread maker:
- Plug in bread maker, lift the lid and take container out. Mix water, yeast, sugar, salt, olive oil, & garlic in the container.
- Add flour and oregano.
- Put container back into machine. Set machine on “Dough”. Close lid. Push start button. Bread-maker cycles for about an hour and a half.
- When the machine beeps, take the container out, tip dough onto floured bench/tray. Cut into four pieces. Roll into large balls and flatten with a hand-roller to fit pizza 30 cm (12 “) tray.
Toppings (per Pizza)
Toppings:
125 g bacon finely chopped
4-5 tbsp Fountain garlic and red wine tomato sauce
1 spring onions chopped finely
100 g Butternut pumpkin grated
100 g cheddar cheese
Method
1. Spread Fountain garlic and red wine sauce over pizza base.
2. Sprinkle grated butternut pumpkin over sauce and base.
3. Spread chopped bacon across pizza to suit taste.
4. Cover with a fine layer of grated cheese.
5. Season with finely chopped spring onions, basil or oregano.
Place in moderate oven (200 C / 400 F) to cook for 20-30 minutes.
Your Say
Alternative dough mixtures
The following include a dough for the lover of wholemeal and health food, and a gluten free dough for those with gluten allergies and intolerance.
Wholemeal Pizza Dough Ingredients:
250 ml (1 cup) lukewarm water
2 tsp yeast
1 ¼ tsp sugar
1 ½ tbsp olive oil
425 g (2 1/3 cups) wholemeal flour
1 ¼ tsp salt
¼ tsp garlic powder
½ tsp dried oregano
(If using a bread-maker you may need to use 2 tbsp oil and 300 ml water as it dries things out)
Method: (as for basic dough)
Gluten free dough ingredients:
450 g (3 cups) gluten free flour
¼ tsp bicarbonate soda
1 tsp salt
2 tsp sugar
2 eggs lightly beaten
80 ml (1/3 cup) olive oil
140 ml (2/3 cup) lukewarm water
¼ tsp garlic powder
½ tsp dried oregano
Method:
- Sift gluten free flour, bicarb soda, salt & sugar into a bowl.
- In a separate bowl, mix eggs, olive oil and water.
- Add to dry ingredients and mix with fork. Knead with hands.
- Portion dough into 4 balls or as required for trays. Use hands to gently flatten one piece of dough and roll gently with a rolling pin. Gluten free dough is less elastic than normal dough so care is required. Size to fit Pizza tray.
