Rustic autumn pizza


Start by proofing your yeast…which means mixing together water, sugar and yeast and letting it sit until it becomes foamy and bubbly (about 5 minutes). It’s important that you use warm, but not hot water.

Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

I’ve used sesame oil for the dough

Knead it until it becomes smooth and not sticky. Adding a little extra floured may be required to achieve the perfect consistency. If you have more than 30 minutes you can let this dough rise until doubled in size at this point. It results in a softer, more tender dough but rising is not necessary at all. Once the dough is smooth and elastic, start by forming it into your desired shape.

Topping: mozzarella, arugula, parsley, red onion, pumpkin (prebaked),salt, pepper and a little bit of more sesame oil.
If you are not a cooked greens person, just add the arugula in the end.
Enjoy your autumn harvest pizza!

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