Ready Time: 2 hrs 20 mins
Preparation Time: 1 hrs 5 mins (Incl. 30mins Rest)
Cooking Time: 1 hrs 15 mins
Serves: 3
Industry types have strong opinions on this pizza wunderkind. Matt Preston, was a big fan, along with umpteen pizza diehards, who keep track of chefs' career hops. I Carusi was where Barbagallo made his name as an artisan pizza pioneer, then L'uccellino, Barbagallo Trattoria e Cucina and now Kaprica pizzeria.
"Cooking is what I love to do and you really can't go past pizza."
Ingredients
Dough
- 450g "00" (strong bakers) flour
- 2 teaspoons dry yeast
- ½ teaspoon salt
- 310ml warm water
- 1 tablespoon olive oil
Topping
- 500g butternut pumpkin, peeled and cut into 2cm pieces
- Olive oil spray
- ¾ cup grated mozzarella cheese
- ¼ cup pine nuts
- 75g goats cheese, crumbled
To serve
- Rocket leaves
- Olive oil
Method
Dough
- Combine flour, yeast and salt in a large bowl. Fold through water and oil until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
- Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
Roasted pumpkin
Preheat oven to 200°C/180°C fan forced. Place pumpkin on a baking tray lined with baking paper, spray with olive oil and bake for 40–45 minutes or until just tender and a little golden.
Cooking the pizza
- Turn the ON/OFF switch to the ON position.
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Divide dough into three 220g balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
- Prick base with a fork or pizza docker making sure edges are done.
- Divide toppings evenly into three. Top base with mozzarella, pumpkin and pine nuts. Drizzle with olive oil.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
- Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto chopping board.
- Top with rocket and goats cheese. Drizzle with olive oil.
- Cut into wedges and serve immediately.