Create gourmet pizzas at home with this healthier spelt base version topped with mozzarella, baby rocket and Greek yoghurt.
- Preheat oven to 220C or 200C fan-force. Line a baking tray with baking paper.
- Toss pumpkin with 2 teaspoons of oil in a large bowl. Arrange in a single layer on prepared tray. Season. Roast for 15 minutes or until just tender. Add garlic and sage and drizzle with 2 teaspoons of oil. Roast for 8 minutes or until vegetables are tender and garlic is crisp.
- Meanwhile, place flour, baking powder and salt in a large bowl. Whisk to combine. Add ¾ cup yoghurt and remaining oil. Stir until dough forms a ball. Divide dough into 2 batches. On a lightly floured surface, working 1 batch at a time, knead into a ball. Roll out to a 30cm circle. Place on a greased baking tray. Spread half of passata over dough. Top with half of pumpkin, sage and garlic. Sprinkle with half of mozzarella. Repeat with remaining dough and toppings.
- Increase oven to 240C or 220C fan-force. Bake pizza for 10-12 minutes or until dough is golden. Top with rocket and dollop over remaining yoghourt. Season and drizzle with extra oil to serve.
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