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Pile flour and salt on to a clean workbench and make a well in the centre.
In a small bowl, combine yeast, sugar and water, whisk together with a fork and let sit 2-3 minutes.
Add yeast mixture to the well and use a fork to slowly bring the flour into the well, whisking in circular motions with the fork. When all the flour is combined, use your hands to work the mixture into a ball.
Knead the dough, rolling it up to 10 minutes until elastic and stretchy.
Place dough in a lightly greased bowl, cover with a kitchen towel and let rise 40 minutes until doubled in size.
Divide dough into two balls, dust with flour and wrap each in plastic wrap. Let rest 10 minutes.
Roll out one ball on a clean work surface, until 0.5mm thick. Preheat oven to 250C or preheat pizza oven.
Smear pumpkin puree over pizza, leaving a 1-2cm edge bare. Arrange pear slices over pizza and dollop over goats cheese. Bake in oven 8-10 minutes, until crispy and golden.
To serve, scatter over fresh rocket leaves, season with sea salt and freshly ground black pepper and add a drizzle of extra virgin olive oil, if liked.
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