Pumpkin pizza with beetroot dough

STEP BY STEP

Let's make something delicious.

1. 01

   For the pizza dough, sift the flour into a bowl, mix with the salt and make a well in the centre. Dissolve the yeast and sugar in 100 ml lukewarm water and leave to rest for 5 minutes.

2. 02

   Finely grate the beetroot. Add it to the well with the olive oil and beetroot juice, working in a little flour from the edges. Add the yeast mixture and knead everything into a smooth dough. Knead thoroughly for a further 5 minutes. Shape the dough into a ball, dust with a little flour, cover and leave to rise for 30 minutes at room temperature.

3. 03

   Divide the dough into four portions, wrap in cling film and leave to rise for 2–3 hours.

4. 04

   For the topping, wash the pumpkin, pat dry, halve and scoop out the seeds with a spoon. Cut the flesh into thin slices. Wash the pear, pat dry, quarter, core and cut into thin slices. Peel the garlic and slice very thinly. Peel and thinly slice the onion, then fry in a non-stick frying pan with the walnut oil for 2–3 minutes. Deglaze with the red wine vinegar and allow to reduce. Drizzle over the honey.

5. 05

   Thinly slice the blue cheese. Roughly chop the walnuts. Wash the thyme and rosemary, pat dry and strip off the leaves and needles. Wash the rocket and spin dry.

6. 06

   Preheat the oven to 220 °C fan (240 °C conventional). Line two baking trays with baking parchment.

7. 07

   Roll out the dough balls on a floured work surface, press flat with your fingers and gently stretch from the centre outwards to form round pizza bases. Mix the fresh goat’s cheese and crème fraîche until smooth, then spread a thin layer over the bases. Top with the pumpkin and pear slices, garlic, glazed onions and blue cheese, leaving a border of about 2 cm. Scatter over the thyme and rosemary.

8. 08

   Clean the oyster mushrooms, moisten them, coat in flour and fry in a frying pan with plenty of hot oil for 2–3 minutes. Drain on kitchen paper.

9. 09

   Bake the pizzas one after another for 15–18 minutes until crisp.

10. 10

    Toast the walnuts in a dry frying pan.

11. 11

    Remove the pizzas from the oven and scatter over the fried oyster mushrooms and walnuts. Season with salt and pepper, garnish with rocket and serve.