Pumpkin, mushroom and blue cheese flatbread

Jason Oxenham

Pizza makes a lovely light meal with a green salad, or a great addition to a potluck lunch. I got the inspiration for the flatbread combination in Sydney. I had dinner at the Kensington St Social and they serve sourdough flatbreads as one of their signature shared plates. Using pumpkin instead of tomato on what is essentially a pizza makes for a delicious autumnal change.

Dough

2 cups	Plain flour
1 tsp	Salt
100 ml	Olive oil
150 ml	Warm water

Topping

400 g	Pumpkin, chopped (Main)
1 Tbsp	Butter
1 splash	Cream, or milk
4	Portobello mushrooms, sliced (Main)
½ cup	Walnut pieces
50 g	Blue cheese, crumbled
50 g	Parmesan cheese, finely grated

Directions

1. To make the dough, place the flour and the salt in a large bowl. Gently combine, then make a well in the centre. Add the olive oil and most of the water, and mix to combine with a wooden spoon. Mix until the dough comes together into a ball, adding more water if necessary. Knead gently with your hands for about a minute. Leaving the dough in the bowl, cover with cling film and place in a warm place for 30 minutes.
2. To make the pumpkin puree, boil the pumpkin in a pot of water for about 25 minutes, until very soft. Drain and place in a bowl, and add the butter and cream or milk. Season well and using a stick blender, blitz until smooth. Alternatively, use a masher by hand, or place in a food processor. Set aside.
3. Take the dough and knead gently. Roll out into a large rectangle (between ½-1 cm thick) on a baking tray covered in baking paper. Fold the edges slightly to give a raised edge.
4. Spread over the pumpkin puree, ensuring you get right to the edges.
5. Scatter over the mushrooms, walnuts and blue cheese. Finally grate over the parmesan cheese.
6. Bake at 220C for about 25-30 minutes until golden.

More autumn vegetarian dinners from Delaney

• Rich mushroom and rocket fettucine
• Warm autumn salad with cauliflower and lentils