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Pumpkin Pizza Crust

Pumpkin Pizza Dough

½ cup barely warm water
1 teaspoon honey
1 Tablespoon active dry yeast
3 ½ cups all-purpose flour
1 cup canned pumpkin, (Not pumpkin pie filling)
2 Tablespoons olive oil, plus more for the bowl
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder

1. Measure water in a wet measuring cup and stir in the honey and yeast. Set aside for 5 minutes.
2. In a stand mixer with a dough hook add all the ingredients including the yeast mixture and knead for several minutes.
3. Turn the dough onto a clean surface and knead with your hands for a couple more minutes. Coat a large bowl with a little olive oil, toss in the dough turning coat once to coat, and cover in plastic wrap.
4. Let the dough rise in a warm place for about an hour, or until large and poufy.

Today I taught the class: Kids in the Kitchen at the Southlake Central Market Cooking School. Kids liked the pizza!   Check out the pictures on Facebook http://www.facebook.com/pstwentyfour


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