Pumpkin feta pizza tart
This pumpkin feta pizza tart is made from an easy pizza dough base and is so delicious it could convert even the most ardent carnivore. Perfect for a rustic weekend dinner or to try in that new pizza oven.
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Prep Time
45 Minutes -
Cook Time
30 Minutes -
Serves
6 People
Ingredients
easy pizza dough
- 375g strong bread flour or 00 flour
- 20g dried yeast
- ½ teaspoon salt
- ½ teaspoon caster sugar
- 200ml warm water
- 2 tablespoons extra virgin olive oil
for the filling
- 2 large red onions finely sliced
- 3 tablespoons olive oil
- 2 medium cloves garlic crushed
- 600g Kent or butternut pumpkin peeled and cut rough 5cm chunks
- 100g washed spinach leaves
- 150g drained marinated feta broken into pieces
- 50g grated mature cheddar
- sea salt and freshly ground black pepper.
- 2 tablespoons extra virgin olive oil
You'll Need
- Multix Cling
- Multix Bake
Method
- Place the flour, dried yeast, sugar and salt in the bowl of an electric mixer with the dough hook fitted. Turn the speed to medium low and pour in the warm water and 2 tablespoons of olive oil. Knead the dough in the machine at this speed for about 5 minutes until smooth and elastic. Cover with Multix Cling and place somewhere warm until it rises to about double the size (about 30 minutes) Note: If you don’t have a mixer with a dough hook start the mixture off in a large bowl and when its starts to stick together get it out of the bowl and knead on a floured surface until the dough is elastic (About 12 minutes) follow the recipe from there.
- While the dough rises, preheat the oven to 180oC.
- Line a large oven tray with Multix Bake, place the pumpkin chunks on the tray and drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes or until just tender and turning brown.
- In a large frying or sauté pan on a medium low heat, add the onion and 1 more tablespoon of olive oil. Stirring occasionally, gently fry the onions (about 10-12 minutes) until they are sweet, soft and golden brown. Stir in the garlic and cook for another minute. Add the spinach leaves and cook till they’ve just wilted down. Remove from the heat and fold in the roasted pumpkin. Allow the pumpkin mix to cool for a short while.
- Transfer the risen pizza dough to a large sheet of Multix Bake on the workbench. Dust very lightly with flour and roll the dough into a rough circle about 40cm across and ½ cm thick. Tip: If the paper moves around when you do this sprinkle a few drops of water under it to hold it in place. You may have to overhang the Bake when you do this. Lift the rolled dough using the bake underneath and transfer to a large flat baking tray (leave the Bake under the dough).
- Gently stir the cheeses into the pumpkin mix, season to taste. Pile the mixture into the center of the dough. Spread the filling out allowing about a 6-7cm border of dough right round the tart. Roughly fold the edges of the pizza dough back over the filling to form a rough rustic border.
- Bake in the preheated oven for about 30 minutes at 180oC until the crust is golden brown.
- Drizzle with a little extra virgin olive oil before serving hot straight form the oven.