Pizza with Hokkaido Pumpkin and Courgette

Who said homemade pizza had to be difficult? Follow this simple recipe, and you will get a delicious homemade pizza - with a twist. Instead of tomatoes, this version uses a cashew sauce, bringing a different flavour to the mix, however, you can also use a tomato sauce if you prefer ;-)

SOUP - 4 SERVINGS - 60 MIN - EASY
An oven-baked pizza with hokkaido and courgette on a cutting board

Ingredients 

Pizza dough:

  • 600 ml flour

  • ½ tsp salt

  • 1 tbsp baking powder

  • 1 tsp olive oil

  • 150 ml warm water

Toppings:

  • ½ a Hokkaido pumpkin (or any pumpkin), peeled and sliced into thin wedges

  • 1 tsp dried oregano

  • ¼ of a courgette, cut to paper thin strips

  • Cashew sauce: 50g cashew, 1 garlic clove, ¼ tsp salt, 2 tbsp lemon juice

How to make it

Pizza dough - 

  1. In a mixing bowl, combine flour, baking powder and salt; whisk until thoroughly combined and set aside.

  2. Combine water and oil in a separate bowl; stir to combine. Slowly add water mixture to the flour mixture.

  3. Using a wooden spoon, or your hands, gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it's too dry, 1 tablespoon at a time. If it's too sticky, add more flour.

  4. Lightly flour your work area and knead dough for 5 minutes.

  5. Line a baking tray with baking paper, spread the pizza dough on the prepared pan, using a rolling pin, roll out the dough to preferred thickness. Now finish the toppings.

Pizza toppings:

  1. Place the cut pumpkin on a baking tray and drizzle lightly with olive oil and the dried oregano. Bake at 200 degrees (C) for 15 minutes (until slightly softened) 

  2. To make the cashew spread “Cheese spread”, add all of the ingredients to a blender and combine.

  3. To assemble, spread the cashew spread on the bottom of the dough, then top with lightly roasted pumpkin and zucchini strips. Season with salt and pepper and bake for 20 minutes.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Hannah Bacon