Dough Ingredients:

• 2.5 cups Wholemeal Flour
• 1 cup warm water
• 1 sachet yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tsp oil

Toppings:
meatball sauce & non-meat balls

• red onion
• mushrooms (sliced)
• pumpkin
• BBQ sauce
• garlic
• cherry tomatoes
• hungarian peppers (or any kind of chilli)
• fresh basil leaves
• pizza cheese (combination of tasty cheddar and mozarella - grated)
• crumbled fetta

Let's DO EET:

So first, you will want to make the dough. Mix the water, sugar, and yeast in a cup. Leave it to the side until it's frothy (or for about 5 mins). Now, combine it with your flour, oil, and salt. Give that a mix up with a rounded-end knife, and then knead it for ten mins. Put it aside in a lightly oiled bowl and wait for it to approximately double in size. ^.^

When your dough is ready, preheat your open to 195 Celcius, and cut up your pumpkin. Cut your dough into two pieces and roll it out. While your pumpkin cooks in the oven, you will want to blind bake your pizza bases for approx 10 mins (just until they are lightly browned). Now, start with your toppings! That part is really up to you - we've listed our ingredients, but how you put it together is your call! We also added our delicious non-meatballs and meatball sauce. We put the fetta, basil, and pumpkin on last.

My own personal 'must-have' ingredient for cooking pizza:



They take about 15-20 mins to cook. They look like mountains before they go in... and they are a little tricky to cut once they are out of the oven, but absolutely worth the effort my friend!

"meat"ball ingredients:

• 1 red onion (chopped)
• 1 garlic clove (crushed)
• 1 packet quorn mince
• 1 tsp paprika
• 2-3 tbsp tomato paste
• 1 cup breadcrumbs
• 2 tsp chili flakes
• 1 tsp Italian herbs
• 1 egg (beaten)

sauce ingredients:

• 1 jar pasta sauce
• 1 carrot (grated)
• 1 zucchini (grated)
• 6 mushrooms (grated)
• pitted kalamata olives
• fresh basil leaves
• 2 tsp smoked BBQ sauce
• crumbled fetta
• baby spinach leaves

(and spaghetti, obviously)

let's do it:
Start by putting your spaghetti in a pot of water on the stove...

Fry up the onion with the garlic, then add the mince, herbs & paprika, and tomato paste; cook for about 5 mins (until soft). Now take it off the heat and stir in your breadcrumbs & chilli flakes. Leave this to cool, and when you come back, add your beaten egg. Now you're ready to roll them into balls (just smaller than golf balls) and pop them in the oven. 20 mins on 180 degrees C should do the trick!

While these are in the oven, throw the zucchini, mushroom, carrot into the frying pan, cooking for about 4-5 mins, then add the sauce. Once it's heated through, throw in your olives & BBQ sauce. It only need to heat up, while you wait for your balls to brown, then you can add your basil leaves as the final touch.

To assemble; this part is really up to you, but we first put the spaghetti on the plate, then a layer of spinach leaves. We then arranged the "meat"balls on the bed of spinach, and spooned the sauce over the top. Crumble the fetta on the very top, and voila! You're done.