Millet pizza crust with Za'atar, cinnamon roasted pumpkin and feta

Phew. Settling on a name for this pizza is tricky. May I include here, before you brand me a false advertiser, that it also includes flaked almonds, preserved lemon, chilli and rocket. But that would have made its name even longer, and my uni tutors would mark me down for that. Apparently people tune out when sentences are too long. Whether they have tested their petty theories on a description of a pizza, however, is another story. But I digress.

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This pizza was inspired by a recent trip to a restaurant in Melbourne called Mankoushe. Small and unassuming, it has romantic candlelit tables, at which my girlfriend and I sat (#foreveralone) and made up stories about the surrounding couples. If that doesn't appeal, then there is a cosy back room with a fireplace and Lebanese coffee that is served in something a Genie might pop out of. I think we can all agree those are the criteria for a good restaurant.

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INGREDIENTS

PIZZA BASES (makes 4)

1 1/2 cups millet flour
1/2 cup almond meal
1/2 cup potato flour
1 1/2 cups warm water
1 sachet yeast
1 teaspoon sugar (I used Rapadura.. lel)
1 tablespoon olive oil
1 tablespoon psyllium husk
salt

PIZZA TOPPINGS

1/4 pumpkin, peeled and chopped
1 tablespoon olive oil, for pumpkin
1 tablespoon honey
1 teaspoon cinnamon powder
rocket (or arugula - amazing word) to serve
feta, to serve
3 tablespoons zaatar
6 tablespoons olive oil
squeeze of lemon juice
1 red chilli, chopped
1/4 of a preserved lemon, chopped finely (can omit if you don't have a 1/4 of a preserved lemon just lying around.. But I promise they will change your life)
flaked almonds, to scatter the base with (If I had my time again I would lightly toast them first)

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. Remove the pumpkin skin and chop it to your desired size. Cooking time will vary based on your size and your desired brownness. 
3. In a large bowl, mix your honey, oil and cinnamon, and add your pumpkin bits. Make sure you coat them all nicely. Then pop them in the oven. My chunks (more like oblongs) took around 1.5 hours, although when I made smaller cubes it look about 40 minutes. Depends also on your desired brownness, but make sure to keep an eye on them.
4. While the pumpkins are happening, add your sachet of yeast to a bowl with the warm water. Add the sugar to that too, to give the yeast something to eat. We all want something to eat, after all.
5. Add your flours to a large bowl, and mix well. Then feel free to add the pysllium husk, olive oil and salt. After your yeast has had its snack and is beginning to puff up and look fluffy (at least five minutes) add that to the bowl and mix well.
6. Cover the bowl with a tea towel and leave for 10 or so minutes. Come back and have a look. If you dough still looks very runny, add some potato or millet flour until it looks sticky but able to form a ball. Easy! You can leave it to do its thing for as long as you like. Yesterday I went to a friends house for a vodka while it was at home waiting for me.
7. Hopefully your pumpkin is out of the oven by now. If not, please check on it.
8. Divide the dough into four balls and flatten each one out onto a tray lined with baking paper. Pop it in the oven for 10 minutes.
9. Remove the base from the oven. Mix together the zaatar, olive oil, lemon juice and preserved lemon, and paint it onto the pizza bases. Top with flaked almonds and pumpkin and return to the oven for 15 minutes.
10. Remove and top with goats cheese, rocket and chopped chilli! 

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