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Herbed crust pizza with pumpkin puree, chickpeas and crumbled feta cheese


For the herbed pizza base

  • 100g plain flour
  • 100g wholemeal flour
  • 1 tsp or 1/2┬ásachet easy-blend dried yeast
  • Good glug olive oil
  • Pinch salt
  • 1 tbsp chopped fresh thyme
  • 100ml warm water

For the toppings

  • 300g pumpkin puree
  • 200g chick peas
  • 1 large red onion, sliced
  • 150g feta cheese
  • baby spinach leaves


To make the pizza dough, just place all the ingredients together in a food processor and blend together for a minute or 2 till you have a soft, pliable dough. Turn out on a floured work surface and into a ball. Place in an oiled bowl, cover with a clean tea towel and leave to rise for 30 minutes. When the pizza dough is ready, knock back and roll out to a thin circle. Place onto your pizza pan and spread over the pumpkin puree and toss over the chick peas. Arrange the sliced onion on top and crumble over the feta cheese. Season with salt and pepper and bake in the oven at 200`c for 30-35 minutes. Remove from the oven, decorate with the fresh baby spinach leaves and serve immediately.

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