Fall pizza with pumpkin

This fall pizza has truly won our stomachs over. The sweetness of pumpkin, tang of balsamic vinegar, slight bitterness of rocket, saltiness of olives and a crunch of walnuts work beautifully together.

PIZZA DOUGH:
250 g strong flour
250 g all-purpose flour
10 g salt
7 g sachet fast-action dried yeast
320 ml water (lukewarm)
1 tbsp olive oil

CARAMELISED ONIONS:
2 medium red onions
1-2 tsp brown sugar
1 tbsp balsamic vinegar
2 tbsp / 30 ml olive oil
pinch of salt

ROCKET PESTO:
¼ cup walnuts
50 g rocket leaves
1 small garlic clove, pressed
about 90 ml / 6 tbsp virgin olive oil
squeeze of lemon
pinch of coarse salt
pepper

TOPPING:
2 segments of large pumpkin, cut into ½ slices
1 courgette, cut into ½ slices
handful of Kalamata olives, pitted
handful of walnuts
2 pinches of chilli flakes
olive oil
salt & pepper

View the full recipe at Lazy Cat Kitchen →