If you fancy a homemade pizza with the best of autumn’s ingredients, I’ve got you! Recently, we’ve been stuffing our faces with this cheeseless pizza with pumpkin, balsamic onions, olives, walnuts and kale. It’s really easy to make and soooo delicious.
It features cheesy (without any cheese) white base flavoured with roasted garlic, topped with sweet caramelised pumpkin, salty black olives, tangy balsamic onions, crunchy roasted walnuts and crispy, slightly bitter, kale. It’s a delightful combination of flavours and textures that complement and contrast with each other really well.
To put this pizza on the table, I make a batch of this no knead dough the night before and keep it in the fridge overnight to do its thing. On the day all I have to do is roast the pumpkin and make the white sauce although both of these elements can be made ahead of time too, of course. To simplify things further, you could use shop-bought pizza dough if you wish, but this no knead dough adapted from Jim Lahey’s recipe requires so little effort that you’ll be amazed and it’s so good too – I encourage you to give it a go.
Initally, I would make a big batch of balsamic onions to add some tang to this pizza, but lately I’ve discovered that a good red onion chutney works just as well and so I do that when I want to cut down on prep. I used a quintessentially British brand called Tiptree, but any red onion chutney that features balsamic vinegar on its ingredient list will work well and reduce your workload.
One thing I am not very happy about is that while this pizza is banging and I stand by it, I have not managed to take all photos of wanted – my apologies. The house is a bit of a flux as we (Duncan more precisely) are sanding an old wooden floor upstairs and we got into a bit of trouble with our hired sanding machine. I’ve had to help out at short notice so my photoshoot was rushed. The old me would have agonised over it so much and insisted on a reshoot, but the new me 🙂 knows that life is messy and sometimes things happen and so I am rolling with this recipe as is. I hope you’ll enjoy it as much as we have.
This cheeseless pizza is topped with a quick white sauce flavoured with aromatic and mellow roasted garlic, then topped with a generous amount of roasted pumpkin.
Balsamic onions or red onion chutney provide a nice tang and walnuts deliver a satisfying crunch.
PIZZA DOUGH: you can use shop-bought pizza dough or make your own. I opted for this super easy, no-knead dough that requires only a couple of stirs and can be proofed overnight, ready for baking the next day.
PUMPKIN: use any pumpkin you enjoy the taste of. I like butternut squash as its flesh is sweet and firm and it’s very widely available where I live.
ONIONS: balsamic onion add much needed tang, which complements the sweetness of pumpkin rather well. You can make them at home (see below), but I have also used a shop-bought red onion chutney instead which is a great shortcut that reduces your workload nicely.
OLIVES: I personally really like black Kalamata olives on this pizza, but any olives or capers will work well.
KALE: I added a smattering of lightly dressed (in olive oil) kale towards the end of baking time for colour, texture and a hint of bitterness, which works well with sweet pumpkin and onion. If you are not a fan, simply add fresh rocket or wilted spinach on after baking.
WALNUTS: walnuts add a delicious crunch and pair really well with other autumn-inpired ingredients on this pizza, but you can also use hazelnuts or roasted pumpkin seeds.
CHILLI: I like a sprinkling of mild, fruity chilli at the end, but that’s totally optional. I used smoky urfa chilli flakes, but use whatever chilli you enjoy. Alternatively, if you do not like spicy food, a dusting of sweet smoked paprika is a nice touch too.
Use your favourite pizza dough – you can buy it or prepare it in advance. I made this easy no knead dough the night before.
Once you portion the dough, roll it out thin on a well floured surface, top with the sauce, pumpkin cubes, onions and olives and you are ready to bake – kale and walnuts join in towards the end of the baking time.
WHITE SAUCE
BALSAMIC ONIONS (optional)
WHITE SAUCE
BALSAMIC ONIONS (OPTIONAL)
*SEMOLINA FLOUR: it’s used to prevent raw pizza dough from sticking to the counter / pizza peel. Skip if you don’t have it.
*PIZZA STONE: pizza stone is a great thing to own if you like making pizzas, flatbreads, galettes etc. as it makes sure the bottom cooks properly. If you don’t own one, use an old-fashioned metal tray placed upside down. It won’t need as much pre-heating so pop it into the oven 20 minutes before you are ready to bake.