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Autumn pizza with pumpkin

Ingredients

Pizza base & topping

  • 1 large red onion; finely chopped
  • 1 small pumpkin; in small pieces
  • Feta cheese
  • Rocket leaves
  • Squeezy balsamic glaze
  • Pizza dough or ready made pizza base

Pizza sauce

  • 200ml passata
  • 1 tbsp dried oregano
  • 1 tsp garlic puree
  • 1 tsp brown sugar
  • 1 tbsp rapeseed oil
  • Salt & pepper

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Preparation

Recommended CADAC cooking Surfaces: Chef pan or Paella pan, Pizzastone and dome

Coat the pumpkin and onion in a little rapeseed oil and cook in the chef pan for around 15-20 minutes, then turn to high heat for 5 minutes to caramelize. Once cooked set to oneside in a dish. Place the pizza stone onto your Cadac and heat on a medium heat. Once heated turned down to a low heat prior to cooking your pizza. Mix together the ingredients for the pizza base in a glass jam jar or similar, then shake to mix well. Roll out the pizza dough on a floured board to a consistent thickness until the dough stops springing back – either half a ball or a full ball depending on size of pizza required. Apply a thin layer of pizza sauce to the base leaving around a thumbs width around the edge. Take the caramelized onion & pumpkin and dress the pizza with this, then crumble feta cheese on the top. Slide the pizza onto the stone and place the lid onto your Cadac. Cooking time is around 4-6 minutes, check the pizza after approx. 3 minutes to see how the base and top is cooking. Whilst the pizza is cooking lightly dress the rocket leaves with rapeseed oil. Once the pizza is cooked remove from your Cadac and dress with rocket leaves and drizzle the balsamic glaze over the entire surface.

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