Try this wholesome recipe from the Garden Kitchen, in Falmouth. A healthy twist on an classic comfort food. 
Roasted Pumpkin Ricotta and Sage Sourdough Pizza

Base Ingredients

3 kilos of '00' flour

60 grams of salt

30 grams of olive oil

Water as required

Toppping Ingredents

1 pumpkin sliced

200 grams of pine nuts

6 leaves of sage

50 grams of ricotta

2 portobello mushrooms

1 handful of rocket

Drizzle of truffle oil

Method

Mix all ingredients well in a large bowl adding a spot of water if there are any dry bits left.

Transfer to a large surface and knead the dough for 3 minutes until it has an elastic feel.

Weight out to 150 gram balls and place onto floured trays in the fridge for about an hour.

While the dough is resting, roast the pumpkin slices with thyme, rosemary, garlic and a little olive oil for 40 minutes  at 180c.

Roll out your pizza dough and spread the ricotta on the base of the pizza.

Chop the sage and mix it with a little lemon zest.

Then arrange your sliced pumpkin, Portobello mushrooms, and little splash of truffle oil. Finish with parmesan and pine nuts.

Cook at 225c for 4 to 5 minutes till lightly crisp around the edges but still nice and just cooked in the middle

Garnish with a rocket and serve straight away.

Recipe from the Garden Kitchen, Falmouth. For more healthy, wholesome, Mediterranean inspired dishes take a look at the full menu HERE.

Call +44 1326 312707 to book your table.