Friday, 27 April 2012

Baking-Pumpkin Spinach and Feta Pizza

After a crazy shoot in Victoria, I was so happy that the Easter holiday had arrived.  I joined in on the Cosh family trip to the Barossa.  They have a cute Bed and Breakfast in Tanunda call the Tin house.  I must admit that one of my favourite things I get to do there is having fires at night.  No need for a jacket when I get one roaring.

Tanunda is in South Australia, a beautiful wine region.  It has great little hidden treasures, finding them is half the fun.  My parents told me that our family has a vineyard, friends in the area helped me find it. Sadly its closed.

 When you head to the Barossa you have to make a plan and stick to it there is so much to do.  Breakfast at the markets, where you will find amazing products for the area.  Maggie Beers Pheasant Farm, if you are lucky you can book a cooking class.  Pretzels from the Tanunda bakery, Metwurst from Hahndorf. As well as many restaurants and wineries.
Our first day was Good Friday and we were also celebrating Linda's birthday.  The Laycock family were hosting a celebration for Linda at their beautiful home which is surrounded by their vines.  They supply St Hallett grapes for their Blackwell Shiraz.  The Barossa is well know for their bold body Shiraz and this one is a must try!  Jeff also has his own label Debarcle a Barossa hidden treasure :)
The Laycock's family home is well know for hosting fantastic gatherings.  The home is surrounded by rolling hills full of grape vines.  Jeff is also a well know wood fire pizza oven builder and of course they have one at their home.  Parties consist of everyone gathered around the kitchen island creating masterpieces.  Here is one of my favourites.

1 1/2 teaspn dried yeast
1 1/2 teaspn caster sugar (dough)
1/3 cup warm water
1 cup flour (dough)
1 TBLspn olive oil
1/3 cup flour (kneading)
Salt and pepper
Olive oil spray
10 slices of peeled pumpkin
2teaspn crushed garlic
75g danish feta
1cup spinach leaves
2teaspn olive oil-to brush the pizza with when cooked
Most fruit and veg shops sell pumpkin wedges.  This recipe uses half of this piece.

*Preheat oven 180'c

1. Mix the sugar, yeast and warm water together and sit to the side
*NOTE DO NOT USE HOT WATER this will kill the yeast
2.Put the flour, olive oil, 1/2 teaspn of salt and pepper in a mixing bowl
3. Mix the flour and yeast mix together for 2 min, the dough ball will be sticky when you are done
4. Cover with a wet towel and set aside for 10 min
5. Flour down your bench and put your dough ball on the floured surface
6. Knead for 2 min, then rest for5 min
 7.Spray pumpkin with olive oil spray and season with salt and pepper
8.Roast for 15 min
9. Roll out with a floured rolling pin
10. Spray you oven tray with oil
11. Lay your dough on the tray
12. Lay spinach leaves down

13.Arrange pumpkin on the pizza
14.Crumble feta on
15.Bake for 17min
16.Brush the edges with olive oil
17.Cut into wedges and enjoy :) 



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