Pumpkin, mushroom and blue cheese flatbread
Photo by Jason Oxenham
Pizza makes a lovely light meal with a green salad, or a great addition to a potluck lunch. I got the inspiration for the flatbread combination in Sydney. I had dinner at the Kensington St Social and they serve sourdough flatbreads as one of their signature shared plates. Using pumpkin instead of tomato on what is essentially a pizza makes for a delicious autumnal change.
- To make the dough, place the flour and the salt in a large bowl. Gently combine, then make a well in the centre. Add the olive oil and most of the water, and mix to combine with a wooden spoon. Mix until the dough comes together into a ball, adding more water if necessary. Knead gently with your hands for about a minute. Leaving the dough in the bowl, cover with cling film and place in a warm place for 30 minutes.
- To make the pumpkin puree, boil the pumpkin in a pot of water for about 25 minutes, until very soft. Drain and place in a bowl, and add the butter and cream or milk. Season well and using a stick blender, blitz until smooth. Alternatively, use a masher by hand, or place in a food processor. Set aside.
- Take the dough and knead gently. Roll out into a large rectangle (between ½-1 cm thick) on a baking tray covered in baking paper. Fold the edges slightly to give a raised edge.
- Spread over the pumpkin puree, ensuring you get right to the edges.
- Scatter over the mushrooms, walnuts and blue cheese. Finally grate over the parmesan cheese.
- Bake at 220C for about 25-30 minutes until golden.
More autumn vegetarian dinners from Delaney