Barbecued Feta Pizza
Serves 4 (Barbecue recipe)
1 teaspoon active dry yeast
pinch of sugar
170ml warm water (2/3 cup)
250g flour (2 cups)
1/2 teaspoon salt
60ml olive oil (1/4 cup)
Pumpkin and Feta topping:
1 tablespoon olive oil
8 slices pumpkin (peeled, seeds removed)
1 onion (sliced)
315g feta cheese (crumbled)
1 tablespoon chopped fresh thyme
freshly ground black pepper
1 For the base, place yeast, sugar and water in a
bowl and mix to dissolve. Stand in a warm, draught-free place
for 5 minutes or until mixture is foamy.
2 Place flour and salt in a food processor and pulse
once or twice to sift. With machine running, slowly pour in
yeast mixture and oil and process to form a rough dough. Turn
dough onto a lightly floured surface. Knead for 5 minutes
or until soft and shiny. Add more flour if necessary.
3 Place dough in a lightly oiled large bowl. Roll
dough around bowl to cover surface with oil. Cover bowl with
plastic food wrap. Stand in a warm draught-free place for
1-1 1/2 hours or until doubled in size. Knock down and knead
4 Preheat barbecue to a high heat.
5 To make topping, heat oil on barbecue plate (griddle)
for 2-3 minutes or until hot. Add pumpkin and onion. Cook
for 5 minutes each side or until soft and golden.
6 Divide dough into four portions. Roll out each portion
to form a 3 mm thick round. Cook dough rounds on lightly oiled
barbecue for 3-5 minutes or until brown and crisp. Turn over
and top with pumpkin, onion, feta cheese, thyme and black
pepper to taste. Cook for 4-6 minutes longer or until pizza
crust is crisp, golden and cooked through. Serve with a sprinkle
of chili if you like it spicy, and enjoy!!
Tip: Sweet potatoes also make a great topping in this