Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: pumpkin, onion, garlic, sage
- metric measuring spoons & cups
- chopping boards & non-slip mats
- 1 medium knife
- baking dish
- bowls – 1 small, 1 medium
- baking tray
- baking paper
- serving plates
- 500 kg pumpkin
- 1 red onion
- 4 cloves garlic
- 6 sage leaves
- 2 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 100 g feta
- 1 tbsp Tomato sauce or Tomato Kasundi
- I quantity Pizza Dough
- 50 g mozzarella, grated
|What to do
- Set out your ingredients.
- Preheat the oven to 230oC.
Prepare the pumpkin
- Peel and chop the pumpkin into 1 cm cubes and put in the medium bowl.
- Peel the onion and cut in half lengthways. Cut each half in half again lengthways to make quarters and then again to make eighths. Add to the medium bowl.
- Add the unpeeled garlic cloves and sage leaves to the medium bowl and pour over the olive oil. Sprinkle over ½ teaspoon salt and 6 grinds of black pepper.
- Toss everything together and spread over the baking dish. Bake for 15 minutes then check to see if the pumpkin is soft and starting to brown on top. Remove from the oven.
- Crumble the feta into the small bowl.
- Add the cooked and drained pasta to the baking dish and toss gently to mix. Transfer to serving bowls, sprinkle with feta and serve immediately.
Prepare the pizza
- Line the pizza tray with baking paper.
- Roll the pizza dough out lay on the baking paper.
- Spread the Tomato sauce (or Kasundi) over the pizza base. Scatter the vegetables over and bake for 5 minutes.
- After 5 minutes scatter the grated mozzarella over the pizza and bake for another 5 minutes.
- Serve immediately.