1 cup SR flour
1 cup Plain flour
Pinch of salt
1 sachet of dry granulated yeast
3 tbsp Tomato Paste
150g Mozzarella Cheese
150g Fetta Cheese
250g Jap or Kent Pumpkin (shredded or sliced very thinly)
2 shallots
2 tbsp Pine Nuts (Roasted)
Ground Cumin seedsDissolve yeast in 1 cup of warm water and mix in with
the flour and salt in the base of the baking dish using the Bessemer nylon
spoon. Add enough extra warm water, if necessary to make the mixture
spreadable.
Spread evenly over the base of the pan and top with tomato paste.
Add a layer of mozzarella cheese, then the shredded pumpkin, crumbled
fetta cheese and roasted pine nuts.
Using your Bessemer kitchen scissors, finely chop the shallots over the
top of the pizza.
Sprinkle the top of the pizza with the ground Cumin seeds.
Cook on a medium heat with the vent open until the lid is touch hot
then turn the heat down to medium-low (quarter heat on the dial) and
continue cooking. Cooking time 20-25 minutes. |