I absolutely love this Roast Pumpkin Pizza Recipe — it’s one of those cozy, comforting meals that feels like a hug on a plate. The roasted pumpkin adds a natural sweetness and a velvety texture that pairs beautifully with the salty feta and gooey mozzarella. When I first tried this recipe, I was amazed at how simple ingredients came together to create such a flavorful, satisfying pizza with minimal fuss.
Whether you’re looking for a fun weekend project or a creative way to use up winter squash, this Roast Pumpkin Pizza Recipe is a perfect fit. It works brilliantly as an informal dinner with friends or a family meal that gets everyone excited around the table. You’ll find that the homemade dough keeps things fresh and it’s surprisingly quick to make — a big win if you’re short on time but want something special.
Why You’ll Love This Recipe
- Simple and Quick Dough: Uses Greek yoghurt and self-raising flour for a soft, easy-to-work-with base without the fuss of yeast.
- Seasonal and Nutritious: Roasted pumpkin brings in natural sweetness plus a great source of fiber and vitamins.
- Versatile Toppings: You can easily swap or add ingredients to suit your taste or what’s in your fridge.
- Family Favorite: My crew goes crazy for this combination — it’s a lovely way to sneak veggies in without complaints!
Ingredients You’ll Need
Each ingredient in this Roast Pumpkin Pizza Recipe has a role — from the creamy Greek yoghurt that creates a tender pizza crust to the savory mix of toppings that deliver a perfect balance of flavor and texture. Here are the essentials you’ll want to gather before you start.
- Greek Yoghurt: Use full-fat for best moisture and tang, which makes the dough tender and adds subtle richness.
- Self-Raising Flour: This gives the dough a light rise; no yeast needed, making it easy and quick. If you don’t have self-raising flour, you can mix plain flour with baking powder.
- Pumpkin or Butternut Squash: Choose a roasting variety like jap or kent pumpkin for sweet, tender pieces that hold their shape when baked.
- Olive Oil: Adds richness and helps roast the pumpkin to a beautiful golden color.
- Tomato Paste: Acts as a simple, concentrated sauce base — I love its bold flavor without added sugars.
- Brown Onion: Sautéed and diced for subtle sweetness and crunch.
- Red Bell Pepper: Adds a crisp, juicy bite and vibrant color.
- Kalamata Olives: Pitted and sliced for that briny punch that contrasts the pumpkin’s sweetness.
- White Mushrooms: Sliced thinly to add earthiness without overpowering other flavors.
- Feta Cheese: Crumbled on top for a salty, creamy finish that pairs beautifully with pumpkin.
- Mozzarella Cheese: Melty, golden, stretchy — the pizza just isn’t complete without it!
Variations
I like to keep the base recipe straightforward but it’s so easy to tailor the Roast Pumpkin Pizza Recipe to your preferences. Feel free to get creative with the toppings and cheeses — this pizza totally welcomes your personal touch.
- Vegetarian to Vegan: I’ve swapped out the feta and mozzarella for vegan cheese alternatives to please vegan friends, and it still turns out fantastic.
- Spicy Twist: Add a sprinkle of chili flakes or a drizzle of chili oil on top for a little kick — my spice-loving friends can’t get enough.
- Herby Upgrade: Fresh herbs like thyme or rosemary roasted with the pumpkin really elevate the flavor — a trick I discovered on a lazy Sunday afternoon.
- One Large Pizza: Instead of mini pizzas, roll the dough into one big base for easier sharing at gatherings.
How to Make Roast Pumpkin Pizza Recipe
Step 1: Roast Your Pumpkin to Perfection
Start by preheating your oven to 200°C (390°F) and lining a baking tray with parchment paper or a silicone mat. Toss your diced pumpkin with olive oil, then spread it out in a single layer on the tray. Roast for about 20 minutes, stirring halfway through, until the pumpkin is golden and fork-tender but still holds its shape. Keep an eye on it — if it’s sticking to the tray, a quick scrape with a spatula (I use an egg flip) will free it up and keep those pieces intact.
Step 2: Whip Up the Quick Yoghurt Dough
Mix the Greek yoghurt and 1 cup of self-raising flour in a bowl. Gradually add more flour until the dough starts to come together into a ball—this part is a little hands-on and fun! Tip the dough onto a floured surface and knead for a minute or two until it’s no longer sticky and holds its shape well. If the dough feels too wet, sprinkle a bit more flour and keep kneading — the goal is soft but manageable dough that won’t stick to your fingers.
Step 3: Shape Your Pizza Bases
Divide the dough into three equal parts and roll each into mini pizza bases about 7-8 inches in diameter. Make sure your rolling surface is floured to prevent sticking. Here’s a tip: assemble your pizzas directly on lined baking trays because the dough is delicate and can get squished if you try to transfer it after topping.
Step 4: Layer Your Toppings with Love
Spread a thin, even layer of tomato paste on each base. Then pile on your toppings in this order: diced brown onion, red bell pepper, roasted pumpkin, sliced mushrooms, olives, crumbled feta, and finish with shredded mozzarella. This layering not only looks inviting but also ensures even cooking and flavor balance with every bite.
Step 5: Bake and Enjoy
Bake the pizzas in your preheated oven for 15 minutes or until the crust is crisp and golden, and the cheese has melted into bubbly perfection. Slice them up and serve immediately — nothing beats fresh out of the oven.
Pro Tips for Making Roast Pumpkin Pizza Recipe
- Keep Dough Cool: The yoghurt dough gets sticky if it warms up too much, so work quickly and flour your hands and surface generously.
- Pumpkin Roast Check: Don’t overcook the pumpkin — fork tender with some bite is ideal to avoid a mushy pizza topping.
- Skip Moving Once Topped: Assemble your mini pizzas on the baking tray to prevent the fragile dough from tearing or squashing when transferring.
- Add Cheese Last: Adding mozzarella on top protects the other toppings from drying out and creates that irresistible golden crust.
How to Serve Roast Pumpkin Pizza Recipe
Garnishes
I love sprinkling fresh cracked black pepper and a handful of torn fresh basil leaves on top right after baking — it adds brightness and a fresh herbal note that really lifts the whole pizza. A drizzle of good-quality olive oil right before serving also never fails to impress.
Side Dishes
This pizza is fantastic with a simple mixed green salad tossed with lemon vinaigrette, or roasted garlic and herb potatoes for a heartier meal. For a fun twist, I also serve it with a bowl of warm soup when the weather is chilly — one of my favorite fall combos.
Creative Ways to Present
For special occasions, I’ve arranged the mini pizzas on a large wooden board garnished with scattered pomegranate seeds and fresh herb sprigs for color contrast and festive flair. It’s a conversation starter and a feast for the eyes, making the meal feel that much more special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and it’s rare that you will — I store them in an airtight container in the fridge for up to two days. The flavors mellow and meld beautifully overnight, and the crust retains most of its texture.
Freezing
From my experience, freezing the cooked pizza is doable but with a slight trade-off in texture. I recommend freezing individual slices wrapped tightly in plastic wrap and foil to avoid freezer burn. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheating in the oven at 180°C (350°F) on a baking sheet helps keep the crust crisp while melting the cheese again. I’ve found microwaving works if you’re in a rush but sometimes makes the crust a bit soggy. So I save the microwave method for snacking only!
FAQs
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Can I make this Roast Pumpkin Pizza Recipe without self-raising flour?
Absolutely! If you don’t have self-raising flour, just mix plain (all-purpose) flour with baking powder – use 2 teaspoons of baking powder per cup of plain flour. For this recipe, that means adding 3 teaspoons of baking powder to the 1 ½ cups of plain flour.
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What’s the best pumpkin to use for this pizza?
Any roasting pumpkin or butternut squash works well, but I prefer varieties like jap or kent pumpkin (common in Australia) because they’re sweet and hold their shape well after roasting. Avoid ones that turn mushy easily.
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Can I make one large pizza instead of mini pizzas?
Yes! Simply roll the dough out into one large base instead of three mini bases. Just be mindful to assemble it on a baking tray so you don’t have to move it after topping.
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How do I prevent the dough from sticking while rolling out?
Flour your rolling surface and your hands well to keep the dough from sticking. If it still feels sticky, sprinkle and knead in a little more flour until manageable.
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What’s the best way to reheat leftover Roast Pumpkin Pizza?
The oven method works best to keep the crust crisp — reheat at 180°C (350°F) for about 10 minutes or until heated through. While the microwave is quicker, it can make the base soggy.
Final Thoughts
This Roast Pumpkin Pizza Recipe has become a staple in my kitchen for good reason — it’s easy, flavorful, and makes such a comforting meal you’ll want to come back to again and again. I love that it transforms humble ingredients into something really special, perfect for those cozy nights when you want good food without fuss. Trust me, once you try it, you’ll be sharing it with friends and family too. So roll up your sleeves, grab some pumpkin, and get ready to bake a crowd-pleaser that feels like a warm hug.
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Roast Pumpkin Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 large pizza or 3 mini pizzas
- Category: Main Course
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Roast Pumpkin Pizza recipe features a homemade two-ingredient self-raising dough topped with oven-roasted pumpkin, fresh vegetables, olives, and a blend of feta and mozzarella cheese. The crust is crisp and golden, paired with savory roasted pumpkin and vibrant toppings, making a delicious and wholesome vegetarian pizza perfect for a cozy meal.
Ingredients
Dough
- 1 cup Greek Yoghurt
- 1 ½ cups Self-Raising / Self-Rising Flour (see notes for substitution)
Toppings
- 200g / 7 oz Pumpkin / Butternut Squash
- 1 tablespoon Olive Oil
- 3 tablespoon Tomato Paste
- 1 Brown Onion, diced
- 1 Red Bell Pepper, diced
- Handful of Kalamata Olives, pitted and sliced
- 3 White Mushrooms, sliced
- 50g / 1.7 oz Feta Cheese
- 1 ½ cups Mozzarella Cheese
Instructions
- Preheat and roast pumpkin: Preheat your oven to 200°C (390°F) and line a baking tray with a silicone mat or baking paper. Toss the pumpkin pieces with olive oil on the tray, spread into a single layer, and bake for 20 minutes, stirring halfway through until golden and fork tender but still holding shape. Remove and set aside, oven remains on.
- Make the dough: Stir Greek yoghurt in a mixing bowl, add 1 cup of flour and combine. Gradually add more flour until dough forms into a ball. Turn onto a floured surface and knead for 1-2 minutes until dough holds shape and is not sticky. Add flour if needed.
- Shape pizza bases: Divide dough into three even pieces and roll each into mini pizza bases. Place them on baking trays lined with silicone mats or baking paper.
- Assemble pizzas: Spread tomato paste evenly over each base. Layer toppings in order: diced onion, red bell pepper, roasted pumpkin, sliced mushrooms, olives, feta cheese, then mozzarella cheese.
- Bake pizzas: Bake the assembled pizzas for 15 minutes or until crusts are crisp and cheese is melted and golden.
- Serve: Slice pizzas evenly and serve hot.
Notes
- Flour substitution: If you don’t have self-raising flour, mix plain/all-purpose flour with 2 teaspoons baking powder per 1 cup flour (3 teaspoons total for 1 ½ cups flour).
- Pumpkin types: Use roasting pumpkin or butternut squash varieties such as jap or kent. Roast until golden and fork tender but avoid mushiness.
- Storing leftovers: Store any leftover pizza in an airtight container in the fridge for up to 2 days. Reheat in oven or microwave, or enjoy cold.
- Cooking tips: Work quickly with the dough as it gets stickier at room temperature. Roll out and top immediately. This recipe can be made as one large pizza by rolling dough into a large base. Assemble pizzas on baking trays as the dough is delicate and difficult to move once topped.
Nutrition
- Serving Size: 1 mini pizza (approx. 1/3 of total)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 25 mg
