Friday night tends to be pizza night at our place. This is how fridays were spent when I was a kid- mum made these rectangular deep-dish pizza's and we'd all sit around the TV scorching our mouths on hot cheese watching this new funny TV show that had just come out- The Simpsons.
Nowadays our routine on Friday is to grab a drink on the riverfront near the ferry terminal, then catch a city-cat home, stopping into the grocery store for pizza supplies. We also luckily have a fantastic pizza restaurant [Sugo Mi] down the road that sells frozen hand-stretched sourdough pizza bases which are handy for a quick Friday dinner.
- Pumpkin - (Butternut or Jap), 500g
- cumin seds - 1 tsp
- chilli flakes - 1 tsp
- olive oil - ¼ cup
- maple syrup - ¼ cup
- pancetta - (hot), 6 thin slices
- pizza bases - 2
- mozzarella - 100g, grated
- gorgonzola cheese - 100g
- rocket leaves - 100g
- balsamic vinegar - 1 tbs
Preheat the oven (and pizza stones if you have them) to 200°C. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
Place the pancetta under a hot grill on foil and cook until crispy. Roughly chop and set aside.
Meanwhile, place pizza bases on large baking trays or pizza stones and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese, pancetta and return to the oven for 2-3 minutes. Scatter with rocket. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.