Roasted Pumpkin Pizza

Name: Roasted Pumpkin Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian, American
Ingredients: 9oz (250g) pizza dough ball (my pizza dough recipes can be found on my Whisk profile page); 115g (1/2 cup) soft ricotta cheese, mixed with a little salt and pepper; 1 cup (125g) of cubed pumpkin (or butternut squash); 1 Tablespoon (10g) of pumpkin seeds; Extra virgin olive oil to drizzle; 2 tablespoons (30g) of fresh green pesto; Pink pickled onions (recipe on my Samsung Food profile),; Flaky sea salt, to taste; fresh cracked black pepper, to taste

8 steps

Prep:20minCook:25min

This pizza starts with a ricotta base and is topped with roasted pumpkin before baking. After it's out of the oven, you dollop on some fresh pesto, a scattering of pink pickled onions and some crispy toasted pumpkin seeds. It's a deliciously rich autumnal pizza, with lots of interesting textures.

Updated at: Tue, 26 Sep 2023 12:10:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

101

High

Nutrition per serving

Calories1143.1 kcal (57%)

Total Fat54.2 g (77%)

Carbs136.3 g (52%)

Sugars11.9 g (13%)

Protein33.4 g (67%)

Sodium2599.1 mg (130%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

250gpizza dough ball

my pizza dough recipes can be found on my Whisk profile page

115gricotta cheese

soft, mixed with a little salt and pepper

1 cuppumpkin

cubed, or butternut squash

10gpumpkin seeds

extra virgin olive oil

to drizzle

30gfresh green pesto

Pink pickled onions

recipe on my Samsung Food profile

flaky sea salt

to taste

fresh cracked black pepper

to taste

Instructions

Roasting the pumpkin and seeds

Step 1

Preheat oven to 190C or 375F.

OvenPreheat

Step 2

On a medium sized metal baking tray, toss the pumpkin (or butternut squash) cubes with a drizzle of olive oil and a good sprinkle of sea salt and cracked black pepper.

Tray

Step 3

Reserve a section of the tray for the pumpkin seeds. Add the pumpkin seeds to the tray and rub them with a tiny bit of olive oil and sprinkle a little bit salt on them. Bake pumpkin and pumpkin seeds for 15-20 minutes. The cubed pumpkin should be starting to go a little brown and should be tender, and the pumpkin seeds should be a toasty brown colour and should be very crispy.

OvenHeat

Cooking and assembling the pizza

Step 4

Once the pumpkin and pumpkin seeds are finished, turn on your oven's broiler or grill to 275C or 550F and adjust your oven rack to the top 1/3 of the oven.

Step 5

Heat a lightly oiled large frying pan or skillet over medium high heat. Stretch out pizza dough, place it gently into skillet and as the base cooks, top the dough with the ricotta cheese and roasted pumpkin.

Frying Pan

Step 6

One the base of the dough is crispy and browned to your liking, carefully transfer it from the frying pan onto the rack that's been placed in the top 1/3 of your oven. Let it cook under the direct heat of the broiler/grill for about 3-5 minutes, or until crust is cooked to your liking. Remove from oven.

Step 7

Dollop the fresh pesto over the pizza and scatter the pink pickled onions over the top as well (they're quite acidic so try not to pile on too many)...finish with the crispy pumpkin seeds!

NOTE ON COOKING METHOD

Step 8

Of course, please feel free to cook this pizza as you wish. I've only mentioned the frying pan cooking method in this recipe, but if you like baking on a pizza stone in your oven, or if you're lucky enough to own a pizza oven...please adapt to your preferred method!