Gluten-free pumpkin and feta pizza
A recipe from the Good Food collection.
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- 450g gluten-free plain lour
- 4 tsp dried yeast
- ½ tsp sugar
- 1 tsp salt
- 1½ tbsp canola or olive oil
- 500g pumpkin, peeled, seeded and chopped
- canola or olive oil spray
- 1 tbsp canola or olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 3 tbsp pine nuts
- 3 tbsp tomato paste (check gluten-free)
- 1 garlic clove, extra, crushed
- 1 tsp dried oregano
- 125g reduced-fat feta cheese, crumbled
- 4 tbsp black olives, pitted and crushed
- 2 tbsp thyme
Combine the yeast, sugar and 3 tablespoons warm water in a small bowl and set aside until foaming. Sift the flour and salt into a large bowl. In a separate bowl mix together 250ml warm water and the oil, then pour into the well in the dry ingredients along with the yeast mixture. Use a wooden spoon to mix until almost combined. Use your hands to mix into a soft dough.
Lightly dust a board with gluten-free flour. Turn the dough out onto the board and knead until smooth. Place the dough in a lightly oiled bowl. Cover and set aside in a warm place for 1 hour, or until the dough has doubled in size.
Preheat the oven to 180C. Line a baking tray with baking paper. Put the pumpkin on the lined tray and spray with oil. Bake for 45 minutes. Set aside. Increase the oven temperature to 220C.
While the pumpkin is cooking, heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until the onion is very soft. Stir in the pine nuts, remove from the heat and set aside. In a small bowl combine the tomato paste, garlic and oregano with 1 tablespoon water.
To assemble pizza
Use your fist to punch the dough down, then knead until it returns to its original size. Lightly grease two 27cm pizza trays. Divide the dough into two portions. On a surface lightly dusted with gluten-free flour, roll out one portion to fit the tray, then carefully place the dough onto the tray. Repeat with the remaining dough.
Spread the tomato paste mixture evenly over each pizza base, then spread the onion mixture over this. Scatter the pumpkin, feta, olives and thyme over the top. Bake for 20 minutes, swapping the trays around once, or until the dough is golden.