Wholemeal Pizza with Pumpkin, Radicchio, Zucchini, Walnuts and Goats' Cheese - Recipe by Professor Luigi Fontana
Ingredients
600 g strong wholemeal ?our
13 g salt
440mL water
30mL extra virgin olive oil
1/2 tsp baker’s yeast
130 g sourdough starter or additional 1/4 tsp baker’s yeast
1 tsp honey
400 g pumpkin, diced
1 small radicchio, shredded
3 medium zucchini (courgette), sliced in thin rounds
50 g toasted walnuts, crushed
200 g goats' cheese
1 sprig of rosemary
2 Tbs extra virgin olive oil
Method
To make the dough, ideally start the day before. Place the ?our and salt in a large bowl. Mix well and form a well in the middle. Place the water, oil, yeast, sourdough starter and honey in a separate bowl. Mix thoroughly and allow to stand for 2 minutes.
Pour the sourdough and yeast mixture into the ?our. Slowly start to mix the ingredients, from the outer rim towards the centre, using a wooden spoon or your hands. Keep mixing until a dough has formed.
Transfer onto a lightly ?oured bench and knead for 2–3 minutes until it is stretchy and well combined. Wipe the bowl of any residue and brush the inside lightly with olive oil. Place the dough back in the bowl, cover with cling wrap and refrigerate overnight (or from 6–24 hours).
The next day, preheat the oven to 200°C (400°F). Portion the dough into four 250 g pieces, rolling and shaping them gently into balls with your hands. Place the balls on a lightly ?oured tray and cover with a damp cloth. Place in a warm area until the dough has doubled in size.
Toss the pumpkin in a mixing bowl with 1 tablespoon of olive oil, then season with salt and pepper to taste. Transfer to a baking sheet and place in the oven. Roast for 15–20 minutes or until done. Set aside.
Roll out the pizza dough into circles and top with the roasted pumpkin, radicchio, zucchini, walnuts, goats' cheese and sprigs of rosemary. Drizzle with olive oil and bake for 20–30 minutes or until the pizza is golden brown.
