Sink your teeth into something delicious this Halloween.
recipe
Recipe by Cyril Miletto and Miccal Cummins, Gastronomy
Makes 6 pizzettes or 40 canapés
The pizza dough
400mls warm water
½ tsp brown sugar
1 tbsp olive oil
7g dried yeast
600g pizza flour
½ tsp salt
100g semolina
Combine the water, sugar, oil and yeast.
In another bowl, combine the salt and flour.
Stir the liquids into the flour and mix until combined.
On a floured bench, knead the dough until firm but a little sticky.
Transfer the dough into a bowl, cover and leave for an hour to prove.
After proving, divide the dough into 6 pieces (or 40 pieces for canapé size) and knead into smooth balls.
Dip each ball into the semolina and roll to shape.
The topping
1 kg pumpkin (raw weight before peeling)
2 tbsp olive oil
500g dried ricotta
2 tbsp grated parmesan
The zest of 2 lemons
½ a bunch of thyme
1 large Spanish onion
Another tbsp olive oil
A lemon cut into 6 wedges to serve
Black pepper and sea salt
Pre-heat oven to 190˚c.
If you have a pizza stone put it in the oven now to pre heat.
Peel and de-seed the pumpkin. Slice thinly, toss with a little olive oil, salt and pepper, and roast on a lined baking tray until the pumpkin starts to colour and is cooked but not falling apart.
Set aside to cool.
Combine ricotta, lemon zest and parmesan.
Pull the leaves off the thyme.
Thinly slice the Spanish onion and combine with the thyme leaves and remaining olive oil.
Spread your toppings over your pizzette bases and season.
Bake for 10 minutes or until the base is crunchy and the topping is caramelised.
Serve immediately with lemon wedges and the remaining sprigs of thyme.