Truffle, Pumpkin, Fetta & Meat Lovers Pizza
(makes 2 medium sized pizzas ~10”)
Thanks to Eriks @PlazaRealEstate
Ingredients: * (Fetta aka Feta)
lebanese bread for pizza base
spray on oil
olive oil
white truffle sauce 3 tsp + peach apricot puree 3 tsp
or tomato puree 3 tbsp. or your choice of pesto
pumpkin 1 cup diced into small cubes (cook first in microwave for approx. 15-20 mins until almost cooked)
onion ½, sliced & diced
mushroom 1 large diced
stuffed olives 8 pieces, sliced thinly
fetta of your choice 100g, cut/crumbled
pepperoni sliced then halved 50gm
salami sliced then quartered 50 gm
pork roast sliced then shredded 50gm
italian herbs
bega farmers tasty cheddar cheese, grated (or blend mozzarella, cheddar & parmesan)
Method:
- Cook pumpkin in microwave first. (could roast in oven if preferred)
- Spray oil on pizza bases & pizza trays
- Spread 3-4 teaspoons of olive oil onto pizza base.
- Spread 3 tsp truffle sauce & 3 tsp peach apricot puree onto pizza base.
The 2nd pizza had Spread 3 tbsp. tomato puree onto pizza base - Drain pumpkin in strainer/colander to remove water.
- Add pumpkin cubes, onion, mushroom, olives, feta, pepperoni, salami, roast pork onto pizza base.
- Sprinkle some Italian herbs on top.
- Sprinkle grated cheese over pizza.
- Bake in preheated 180 degrees’ oven until cooked (approx. 20 mins until desired crispness) The lower temperature will ensure the pizzas cook slower and more evenly.
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