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
Scale
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
