This vegetarian pizza is paying homage to the humble pumpkin by incorporating it into both the dough and the topping. Quality and variety is often a challenge for vegetarians seeking to eat out – this pizza is a great option with lots of full flavoured elements including the roast pumpkin, pesto and charred onion sauce and topped with delicious fresh garnishes. It is a visually stunning pizza that will delight the taste buds of vegetarians and tempt the meatasaurus amongst them.
A great option with lots of full flavoured elements including the roast pumpkin, pesto and charred onion sauce.
- 1 large pizza dough
- 1 ladle Napoli or pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 1 tbsp roast pumpkin turmeric puree for pizza dough 100g medium dice roast pumpkin pieces
- 50g sliced red onion
- 2 tbsp Mainland creamy or crumbly feta
- 2 tbsp basil pesto
- 2 tbsp onion jam (or onion sauce)
Add pumpkin purée to pizza dough while mixing to incorporate properly.
Evenly spread Napoli or pizza sauce onto base, working from the outside in.
Evenly spread cheese over the tomato base and other ingredients (except pesto, onion jam & feta).
Bake in oven @ 250°C for 6 mins, slice pizza and finish with pesto, onion jam & crumbled feta.
Roast Pumpkin & Turmeric Paste
- 1 ea. butternut pumpkin
- 1 tbsp turmeric powder
Peel, dice and bake pumpkin @180°C for 12mins, add turmeric powder and puree or mash until smooth.
Add 1 tbsp of paste per 500g of dough while mixing to incorporate thoroughly into the dough (with consistent colour throughout).
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
Mainland Traditional or Creamy Feta is made from pure dairy and Fonterra feta doesn't contain palm oil unlike other feta variants.