Serves 1-2
I love pizza soooo much, especially since we found a super quick, super easy and super yummy two ingredient pizza base and thus I’ve updated this recipe accordingly. In my ideal world, every night would be pizza night! While that would be super good for my tastebuds, my waistline not so much! I have a really weird personality, once I know I can’t have or eat something, I want to do nothing else but have it or eat it. I’ve learned to manage my weirdness and rather than deprive myself of life’s little pleasures, I find healthy hacks so that I can still enjoy them because you know what they say, everything in moderation… Even pizza!
This veggie loaded affair is a super delicious and super healthy take on pizza, especially if you use a home made sauce on the top. Anything with pumpkin gets my vote and the pumpkin, pine nut and feta combo really is the topping trifecta. This pizza is a lot drier and less melty than a conventional super cheesy pizza, but the feta is so flavoursome, you don’t need a lot and I promise, you won’t miss the mozzarella.
This way, you can still have your pizza and eat it!
What food would you love to eat every night? What’s your favourite pizza topping?
Ingredients
FOR THE PIZZA DOUGH
100g natural Greek yoghurt
110g self raising flour
FOR THE PIZZA BASE
Tomato paste (no salt added) or home made pasta sauce
150g pumpkin, peeled and diced
olive oil
10 olives
30g feta, crumbled
1 tablespoon pine nuts
Chopped fresh herbs of choice (I like basil and oregano)
Pinch of chilli flakes (optional)
Handful of baby spinach leaves, to serve
How to – Traditional
- Preheat the oven to 200C /180C fan-forced. Place the pumpkin on a baking tray and toss in a little olive oil. Roast for 15 minutes or until they just start to brown. Set aside.
- Mix flour and Greek yogurt together in a bowl. Transfer to a lightly floured work surface and knead the dough, adding more flour as needed to keep dough from being too sticky, for about 8 to 10 minutes.
- Lightly grease a pizza tray. Turn the dough out onto a lightly floured board and roll out each portion in to a large circle, big enough to fill the pizza tray. Place the dough on the tray and spread the dough to the edges.
- Bake for about 5-7 minutes until just golden at the edges. Remove from the oven and carefully flip the base over using a spatula
- Cover the base with tomato paste or pasta sauce and scatter over the fresh herbs, roasted pumpkin, the olives and the feta. 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!
- How to – Thermomix
- Preheat the oven to 200C /180C fan-forced. Place the pumpkin on a baking tray and toss in a little olive oil. Roast for 15 minutes or until they just start to brown. Set aside.
- Add flour and yoghurt to TM bowl and mix for 6 seconds on speed 6.
- Set the dial to closed lid position and knead for 1 minute on interval speed.
- Lightly grease a pizza tray. Turn the dough out onto a lightly floured board and roll out each portion in to a large circle, big enough to fill the pizza tray. Place the dough in the pan and spread the dough to the edges.
- Bake for about 5-7 minutes until just golden at the edges. Remove from the oven and carefully flip the base over using a spatula.
- Cover the base with tomato paste or pasta sauce and scatter over the fresh herbs, roasted pumpkin, the olives and the feta. 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!
