It has taken me a long time to find the perfect pizza dough especially because I want a wholemeal version. Most of my attempts up untill now have turned out like pastry rather than pizza.
By perfect I mean, thin, crispy and bubbling at the edges. To find my perfect pizza I did a lot of research and this is a hybrid of three different recipes I found. The lovely dough is from here and it is made with beer. It caught my eye because of the beer and thinking about it, it makes sense. If you want a bubbly crust add bubbles, it works with tempura and beer batter so why not with pizza.
The thing I have learned about getting a crispy base is don’t overload your pizza with toppings (especially tomatoes) as they make the base soggy. My favourite Italian restaurant, La Pergola in Fuengirola, have a dish called base de pizza which is not really a pizza at all. It is a pizza base with roasted garlic and parmesan which they serve with the homemade chilli oil to drizzle over, it is so good. It is actually a starter, like garlic bread but we order it every time we go as a main dish because we can’t bear to not have it. We share that and a bowl of their homemade pasta, normally the parpardella al funghi. I’ve never tried their pizzas, which I’m sure are amazing too, because every time I go I have to have the base de pizza.
So for my perfect pizza topping I found a recipe for Roasted Onion & Garlic Parmesan Pizza which looked ideal. But then I found a recipe for Turkish Pizza called Pide which was topped with spice roasted squash, feta and chilli that I couldn’t resist. So I put them both together added some fresh herbs for a bit of greenery and came up with this gorgeous pizza which I just had to share with you. The flavours are unusual for a pizza but, I think, all the better for it. You should try it, it’s delicious….
Turk(ish) Pizza with Roasted Squash, Onion, Garlic, Chilli & Feta
makes 4 individual pizzas, vegetarian
For the dough: Adapted from The Red Spoon
- 1 packet of active dry yeast 7 gr
- 1 tbsp honey
- 55 ml warm (not hot) water
- 150 gr white bread flour
- 300 gr wholemeal bread flour
- 165 ml or more of warm beer
- 1 tbsp olive oil
- 1 tsp salt
Mix together the yeast, honey and warm water in a large bowl and leave for at least 10 minutes until foamy. When foamy add in the flours, beer, olive oil and salt and stir to combine. You may need to add a splash more beer to make it come together.
Tip the dough out onto a floured work surface and knead for 10 minutes until smooth. Put the dough in a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in size, about 1 & 1/2 – 2 hours.
Cut the dough into quarters and store in the fridge until you are ready to use.
- 5oo gr butternut squash, peeled and cut into about 1cm cubes
- 1 tbsp olive oil
- 1 tsp baharat seasoning & 1/4 tsp cinnamon (or 1 tsp allspice, 1/2 tsp cinnamon)
- a pinch of dried chilli flakes
- salt & black pepper
- 3 0r 4 large shallots, cut in half & peeled
- 1 whole bulb garlic, chop the top off
- 1 red chilli, finely chopped
- 1 tsp dried oregano
- about 75 gr finely grated Parmesan or Manchego cheese
- 200 gr Greek Feta
- a handful of fresh coriander, chopped
- a handful of fresh parsley, chopped
Preheat the oven 2oo C. On a large baking sheet lined with parchment paper, put the squash on one half, drizzle with olive oil, salt, pepper, chilli flakes, the Baharat seasoning & cinnamon. Toss everything together with your hands and spread out in one layer. On the other half of the baking sheet, put the shallots & garlic bulb, drizzle with olive oil, salt & pepper, toss to coat and put the shallots cut side down and the garlic bulb cut side up. Roast for 25 – 30 minutes until everything is browned and the squash is tender. Leave to cool slightly then slice up the shallots and squeeze the garlic cloves out of their paper cases.
Now back to the dough. Preheat/turn up the oven to 220C and heat up 1 or 2 large baking sheets. (You can probably only cook one or two pizzas at a time). Roll out one piece of dough, on a floured surface as thinly as possible, brush all over with olive oil and place on a piece of floured baking parchment. Scatter over a quarter of the onions, smush on a quarter of the garlic, sprinkle with a quarter of the parmesan, a quarter of the oregano, a quarter of the chopped chilli and tumble over a quarter of the squash. Season with a little salt & pepper and crumble over a little of the feta. Repeat with the next piece of dough etc..
Bake for 10 – 12 minutes until browned & bubbling. Crumble over some more feta and sprinkle with the chopped coriander & parsley.
Drizzle with a little extra virgin olive oil and enjoy!!