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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

pumpkin pizza

23 Oct pumpkin pizza

Posted at 15:18h in lunch, recipes, supper, vegetarian by

I always fancy pizza on cold, winter nights. When I first learned how to make dough, I couldn’t believe how simple it was. The first time I made it, it was a little too thick and yeasty but the below recipe has worked for me every time. The below recipe for dough makes enough for three pizzas. This week, I’ve made pizzas with seasonal pumpkin and sweet preserved lemons.

Pumpkin Pizza

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Ingredients

500g of type 00 pizza flour (or strong flour)

1 teaspoon of salt

1 teaspoon of Dove’s Farm Quick Yeast (about 12g)

300ml of warm water

Half a small pumpkin

3 rashers of bacon

1 garlic bulb

1 sprig of rosemary

Olive Oil

Salt

Pepper

3 tablespoons of ricotta

Handful of chopped walnuts

Method

  1. In a large bowl, mix together the flour, yeast and water. Bring together with your hands until you have a firm dough. Transfer to a floured surface and knead with your hands for about five minutes, until the dough is soft. Put in an oiled bowl, cover with clingfilm and leave somewhere warm for 30 minutes. Once it has doubled in size, cut it into three and roll each piece into a dough ball. You can cover these in clingfilm and keep in the fridge for about a day, or freeze them for a future pizza party.
  1. Peel your pumpkin and slice it into chunks. Place in a roasting dish with the garlic bulb, sliced in half, and the rosemary. Drizzle with oil and roast for 25 minutes or until cooked through. Cut the rashers into small bits and add them to the pumpkin for the last 10 minutes. Remove and allow to cool.
  1. Take one of the dough balls and use a rolling pin to roll it out into a pizza base on a floured surface. Put some oil on a baking tray or pizza stone. Heat your oven to as high as it will go and place the baking tray in it. When it’s really hot, carefully remove it from the oven and transfer the pizza base onto it.
  1. Spread the ricotta on the pizza base and top with the roasted pumpkin and bacon. Cook for 11 minutes, or until the dough has started to blister and blacken. Serve with a sprinkling of chopped walnuts and a drizzle of olive oil.

 

Storecupboard Essential: Dove’s Farm Quick Yeast

This organic flour company do a great quick yeast. It is reliable and doesn’t disrupt the flavour of the dough. You’ll find it in specialist food shops. Find out more on www.dovesfarm.co.uk.

These recipes first appeared in The Irish Independent on October 22nd

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