Turk(ish) Pizza with roasted squash, shallots, chilli, garlic and feta

16 Mar

 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.

For the topping: Adapted from Delicieux & The Best I Ever had

  • 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!!


13 Responses to “Turk(ish) Pizza with roasted squash, shallots, chilli, garlic and feta”

  1. Clarkie @ Beloved Green March 16, 2011 at 6:59 pm #

    I think I could eat anything with feta in it. So yummy.

  2. Meg (The Red Spoon) March 16, 2011 at 7:36 pm #

    The crust looks great and I like that you made it with wholemeal! The toppings sound delicious, I just have to wait until fall to make it since butternut squash isn’t in season over here. All the flavors sound so delicious!

  3. Lindsay at KitchenOperas March 16, 2011 at 8:30 pm #

    We are too Sympatico… I made a pizza Mon night with sweet potato, onion, tomato and goat’s cheese!

    This looks great, can’t wait to try it out!!

  4. simplyshaka March 16, 2011 at 9:06 pm #

    This looks absolutely fantastic. I don’t know what it is about feta on pizza but it does the trick every time!

  5. happywhennothungry March 17, 2011 at 12:24 am #

    I love the flavors in this pizza! My hubby and I are always looking for new pizzas to make. Looks delicious!

  6. the good soup March 17, 2011 at 1:34 am #

    Your pizza crust looks just the way I like it. And the topping too, actually!

  7. A little bit of everything March 17, 2011 at 3:21 am #

    we have a local pizza place that serves a sort of garlic bread like you mentioned. it tastes to die for.
    your pizza looks so good. love the bubbles in the crust. never thought of using beer tho. and Feta cheese, oh my, i’m drooling

  8. thebestieverhad March 17, 2011 at 5:55 am #

    oh MY! love all the fresh stuff on top. gonna give this a try for SURE. thanks for the nod my way 😉 *dalyn

  9. denise @ bread expectations March 17, 2011 at 6:09 am #

    Love the wheaty beer crust and Mid East spice. I have a butternut squash in the kitchen and have been wondering what to use it for. Hubs would wolf this down in a heartbeat…

  10. Medeja March 17, 2011 at 1:18 pm #

    I love that topping with feta.. Somehow I prefer feta in baked things

  11. Dimah March 17, 2011 at 3:45 pm #

    This looks amazingly delicious! great photos!

  12. Dani March 17, 2011 at 4:58 pm #

    I love Turkish pizza, and this looks like a great flavor combination.

  13. Katrina @ In Katrina's Kitchen March 17, 2011 at 8:04 pm #

    What flavors together! I can just imagine! Yum! ♥- Katrina

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