RECIPE
Roast Pumpkin Pizza
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
This deliciously simple homemade roast pumpkin pizza is better than takeout! Using 2 ingredient dough as a base, you can choose to make one large pizza or three mini pizzas. Top your base with roasted pumpkin / butternut squash, feta, bell peppers, olives and mozzarella for an irresistible pizza the whole family will love.
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servings
1
Scale
Ingredients
Instructions
Preheat the oven to 200C / 390F and line a baking tray with a silicone mat or baking paper.
Place pumpkin and olive oil on top of the baking tray, mix to combine and spread out into a single layer. Bake for 20 minutes, or until pumpkin is golden, stirring halfway through. Take the pumpkin out and set aside, but keep the oven on.
Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut dough into three even pieces and roll out into mini pizza bases.
Place the bases on top of two baking trays lined with a silicone mat or baking paper. Spread tomato paste evenly on top of each base, then assemble each base evenly with toppings, in order of onion, bell pepper / capsicum, pumpkin / butternut squash, mushrooms, olives, feta cheese and mozzarella.
Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.
Notes
Flour - If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & 1/2 cups of flour for your dough, you'll need 3 teaspoons of baking powder.
Pumpkin - Any good roasting pumpkin or butternut squash will work well. I use jap or kent varieties here in Australia. Roast pumpkin turns mushy when cooked too long. Keep an eye on it while roasting - you want it golden and fork tender but still holding its shape. If pumpkin is sticking to the tray, loosen with an egg flip.
Storing - If you have any leftover pizza, store it in an airtight container in the fridge for up to 2 days. Reheat in the oven or the microwave, or enjoy cold.
Cooking Tips -
- Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
- You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and top it!
- Instructions are for three mini pizzas but you can easily make this into one large pizza simply by rolling out the dough into one large base.
- Make sure you assemble the pizzas on the baking trays. The dough is very flimsy and if you load it up and then try to move it, you'll probably end up with a smushed base!
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Nutrition Facts
Amount Per Serving:
calories
641kcalcarbohydrates
74gprotein
28gfat
27gsaturated fat
12gpolyunsaturated fat
13gcholesterol
63mgsodium
1433mgfiber
7gsugar
15g
