Monday, July 11, 2011

Pizza with Pumpkin Dough/ Straight Dough Method - Pumpkin # 7

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This pizza is special as I using pumpkin as part of the pizza dough. To make the pizza making easy I use plain flour. With the help of yeast and baking powder the pizza dough turns out great! So don’t worry about the hard kneading time and long proving time. Do try!

Ingredients: yields 9” thin pizza
180g plain flour
½ tsp yeast
½ tsp baking powder
1 tbsp sugar
¼ tsp salt

80g pumpkin puree
30ml water

(B) Topping
Spaghetti sauce for spreading
Mozzarella and cheddar cheese
Onion, shredded pumpkin, pineapple (diced), sausage and crabstick.
*Or any topping you like.

1. Mix all ingredients and knead to form pliable dough. Cover and leave to rest for 10 minutes.

2. Transfer to working surface. Roll out the dough into 9” disc shape. Transfer to greased pizza pan. Brush the surface with some oil. Prick some holes with fork to prevent dough puff during the baking process.

3. Bake in preheated oven 200C for 10 minutes. Remove from oven and start topping by spreading spaghetti sauce, cheeses and the rest of the topping ingredients.

4. Send back into oven and bake for further 10-15 minutes or until the cheese topping turn golden brown. Serve while it is warm. Enjoy!


  1. Hi Vivian,

    Looks so delicious ! I love tat and it seems so simple. Sometime i cant find time to wait for the long hours of proofing after work.

    Btw, If I don't have pumpkin, do I need to adjust the water volume ?


  2. i just realised that you're doing a pumpkin series! good inspiration!

  3. This sounds good and very unique to use pumpkin in the dough.

  4. Hei,
    If you omit the pumpkin, do increase the water, about 80-90ml which is about 1/2 weight of the flour portion.

    Thank you.

    Quay Po Cooks,
    Thanks. Adding pumpkin not only nutrinuos but improve the texture of the dough too.


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