Pumpkin Pistachio Pizza


Apr 21, 2023

1 min read

Roasted Pumpkin Puree
1000 gr Whole Pumpkin
2 sprigs Rosemary
20 gr Olive Oil
    Sea Salt (Season)
    Black Pepper (Season)
Pickled Red Onion
2 nos Red Onions
1 no Lime Juice
    Sea Salt
Pumpkin Pistachio Pizza
1 no 12” Pizza Dough
80 gr Roasted Pumpkin Puree
120 gr Anchor Extra Stretch+ Mozzarella
10 gr Pickled Red Onions
10 gr Preserved Lemon Wedge
20 gr Pistachio (Chopped)
40 gr Roasted Squash Cubes
30 gr Goat Cheese
    Rosemary (Garnish)
Roasted Pumpkin Puree 
  1. Peel and core whole pumpkin 
  2. Cut pumpkin into large cubes 
  3. In a bowl, toss pumpkin cubes with rosemary, olive oil, sea salt and pepper 
  4. Transfer to lightly oiled baking tray 
  5. Bake at 200°C for 20-30 minutes 
Pickled Red Onion
  1. Thinly slice the red onions 
  2. Toss with lemon juice and some sea salt 
  3. Cover and store in chiller for at least 4 hours before use 
  1. On a thin pizza dough, spread a layer of pumpkin puree as base 
  2. Add 80g Anchor Extra Stretch+ Mozzarella 
  3. Add pickled red onions, preserved lemon wedge, pistachio, roasted squash cubes and goat cheese 
  4. Add remaining 40g Anchor Extra Stretch+ Mozzarella 
  5. Bake 
  6. Garnish with rosemary 



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