I absolutely love how this Roast Pumpkin Pizza Recipe brings together the cozy sweetness of roasted pumpkin with melty cheese and savory toppings. It’s one of those recipes that feels a bit fancy but is surprisingly easy to pull off, making it perfect for an impressive weeknight dinner or even a casual weekend treat.
When I first tried this recipe, I was blown away by how well the pumpkin keeps its flavor without turning to mush, giving the pizza a lovely texture and depth. You’ll find that it’s satisfying, comforting, and a bit unexpected — the kind of meal that friends and family keep asking you to make again.
Why You’ll Love This Recipe
- Simple Two-Ingredient Dough: The easy dough uses yogurt and self-raising flour, so no fuss with yeast or long rising times.
- Sweet and Savory Harmony: Roasting the pumpkin enhances its natural sweetness that perfectly balances salty feta and olives.
- Customizable Toppings: Use what you love or have on hand — it’s so easy to swap veggies and cheese to your taste.
- Great for Any Occasion: From family dinners to casual gatherings, this roast pumpkin pizza hits the spot every time.
Ingredients You’ll Need
The ingredients here work together to create a pizza that’s full of flavor but still light and easy to eat. The pumpkin roasts beautifully while the dough remains soft but sturdy enough to hold all those delicious toppings.
- Greek Yoghurt: Adds moisture and tang to the dough, plus it helps keep it soft and tender.
- Self-Raising Flour: You can easily substitute with all-purpose flour plus baking powder – see my notes below.
- Pumpkin / Butternut Squash: Choose a roasting variety that’s firm and sweet; I love jap pumpkin for this.
- Olive Oil: Used both for roasting pumpkin and a bit in the dough for flavor and texture.
- Tomato Paste: Gives you that classic pizza tang in a concentrated form – no watery sauce here.
- Brown Onion: Adds sweetness and texture once cooked on the pizza.
- Red Bell Pepper: Brings brightness and crunch to every bite.
- Kalamata Olives: Salty and briny, these pack a flavor punch that pairs perfectly with pumpkin.
- White Mushrooms: Earthy and tender, they complement the sweeter veggies nicely.
- Feta Cheese: Crumbly and salty, it contrasts beautifully with the creamy mozzarella.
- Mozzarella Cheese: Melts gorgeously to give you that classic cheesy pizza goodness.
Variations
I love how this roast pumpkin pizza recipe invites you to play around with different flavors. Feel free to swap in different veggies, cheeses, or even switch the tomato paste for pesto if you want something fresh and herby.
- Vegetarian Variation: Add some baby spinach or rocket after baking for a fresh green boost; it gives a lovely peppery contrast to the sweet pumpkin.
- Spicy Kick: For a bit of heat, sprinkle chili flakes or add sliced jalapeños; I tried this once and it really woke up the flavors.
- Gluten-Free: Use a gluten-free self-raising flour blend, but watch the dough texture – it can be a bit stickier, so flour your surface well.
- Large Single Pizza: Instead of three mini pizzas, roll the dough into one big base and adjust cooking time slightly for a crowd-pleasing pie.
How to Make Roast Pumpkin Pizza Recipe
Step 1: Roast the Pumpkin
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or a silicone mat. Toss the pumpkin chunks with olive oil then spread them out in a single layer on the tray. Roast for about 20 minutes, stirring once halfway through, until the pumpkin is golden and fork tender but still holding its shape. Keep an eye on it because pumpkin can go mushy if overcooked. Once done, set aside but don’t turn off the oven.
Step 2: Prepare the Dough
In a mixing bowl, stir the Greek yoghurt to loosen it a bit, then add 1 cup of self-raising flour. Mix and gradually add more flour until a dough starts to form. Tip it onto a floured surface and knead briefly, adding flour little by little if it’s sticky. The key here is that the dough holds its shape and isn’t sticky to your hands or the surface — usually a minute or two is enough. Don’t overwork it; this dough is delicate.
Step 3: Shape the Pizzas
Cut the dough into three even pieces and roll each one out into a mini pizza base on a well-floured surface. Transfer each base carefully onto baking trays lined with parchment or silicone mats. Don’t stack toppings onto the dough while it’s off the tray because it can get floppy and tough to transfer – assembling directly on the trays helps keep things neat.
Step 4: Add the Toppings
Spread a thin layer of tomato paste evenly over each base. Layer on the diced onion first, then the bell pepper, roasted pumpkin chunks, sliced mushrooms, olives, crumbled feta, and finally grated mozzarella. Building flavors in this order helps the pizza cook evenly and ensures every slice has a little bit of everything delicious.
Step 5: Bake to Perfection
Bake the assembled pizzas for about 15 minutes. You want the dough to turn golden and crisp around the edges, and the cheese to be melting and getting those gorgeous golden spots. Once out of the oven, slice and serve immediately while it’s hot and bubbly.
Pro Tips for Making Roast Pumpkin Pizza Recipe
- Keep Dough Cool: I learned this the hard way — the dough gets stickier if it sits too long at room temp, so roll and top quickly!
- Don’t Over-Roast Pumpkin: Golden and tender is perfect; mushy pumpkin makes the pizza soggy, so watch the clock closely.
- Assemble on Baking Sheet: Putting pizza directly on the tray means no dough mishaps when transferring—trust me, it saves a lot of stress.
- Use Sharp Knife to Slice: Wait a few minutes after baking, then slice with a sharp pizza cutter or chef’s knife for clean cuts without dragging the toppings.
How to Serve Roast Pumpkin Pizza Recipe
Garnishes
I usually sprinkle some fresh rocket or basil leaves over the pizza right before serving for a peppery, herbal finish. A drizzle of good olive oil or a sprinkle of chili flakes also adds a lovely pop of flavor if you like a bit of heat.
Side Dishes
My favorite sides with this pizza are a crisp green salad with vinaigrette or some garlic-roasted vegetables. If you want heartier, a simple soup like roasted tomato or butternut soup pairs amazingly well especially on chilly nights.
Creative Ways to Present
For parties, I like to cut these mini pizzas into bite-sized pieces and serve them as finger food on a wooden board, garnished with little sprigs of thyme or rosemary. It turns a humble meal into a charming appetizer everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and I’ve never seen it last long), store them in an airtight container in the fridge for up to 2 days. I recommend placing parchment paper between slices if stacking to keep them from sticking together.
Freezing
Freezing works best if you wrap slices individually in plastic wrap and then place them in a freezer bag. When I’ve done this, defrost in the fridge overnight before reheating so the texture stays nice and close to fresh.
Reheating
I find reheating in the oven (around 180°C or 350°F) for 10-12 minutes gives the best results — the crust crisps back up and the cheese melts again nicely. Microwaving works too in a pinch, but you won’t get the same crispiness.
FAQs
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Can I make the dough without self-raising flour?
Absolutely! If you don’t have self-raising flour, just mix plain all-purpose flour with baking powder — for every cup of flour, add 2 teaspoons of baking powder. This keeps the dough fluffy and gives it the rise you want.
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What type of pumpkin is best for this recipe?
I usually use jap pumpkin or butternut squash as they roast nicely and hold their shape well. Any roasting pumpkin that’s firm, sweet, and not too watery will work but keep an eye on it so it doesn’t become mushy.
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Can I make one large pizza instead of mini pizzas?
Yes, you can roll the dough into one large base instead of dividing it. Just adjust baking time a bit, keeping an eye on the crust and toppings so they cook evenly.
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How do I prevent the pizza base from getting soggy?
Making sure the pumpkin isn’t overcooked and assembling the pizza directly on the baking sheet helps prevent sogginess. Also, don’t overload toppings, especially wet veggies, and bake at a high temperature to get a crisp crust.
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Is this recipe suitable for vegetarians?
Definitely! This roast pumpkin pizza recipe is naturally vegetarian, and you can easily make it vegan by swapping the cheeses for plant-based alternatives.
Final Thoughts
This Roast Pumpkin Pizza Recipe has become a favorite in my kitchen because it’s effortless yet packed with flavor. I love how the pumpkin adds warmth and sweetness that’s unusual on a pizza but so comforting. If you try this out, I’m confident you’ll find yourself making it again and again, just like my family does. Give it a go—you’ll be glad you did!
Print
Roast Pumpkin Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 mini pizzas or 1 large pizza
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roast Pumpkin Pizza recipe features a homemade yogurt and self-raising flour pizza dough topped with roasted pumpkin, Mediterranean-style vegetables, and a combination of feta and mozzarella cheeses. The result is a crispy, golden base with a flavorful veggie-packed topping, perfect for a comforting vegetarian meal.
Ingredients
For the Dough:
- 1 cup Greek Yoghurt
- 1 ½ cups Self-Raising / Self-Rising Flour (or plain/all-purpose flour with 3 teaspoons baking powder)
For the Topping:
- 200g / 7 oz Pumpkin / Butternut Squash
- 1 tablespoon Olive Oil
- 3 tablespoons 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 the Oven: Set your oven to 200°C (390°F) and prepare two baking trays by lining them with silicone mats or baking paper that will prevent sticking and ensure even baking.
- Roast the Pumpkin: Place the pumpkin pieces on one baking tray, drizzle with olive oil, and toss to coat evenly. Spread the pumpkin out in a single layer. Roast in the oven for about 20 minutes, stirring halfway through, until the pumpkin is golden and fork tender but still holds its shape. Remove from oven and set aside, keeping the oven on.
- Prepare the Dough: In a mixing bowl, stir the Greek yoghurt to loosen it. Add 1 cup of the flour and mix. Gradually add more flour until a soft dough ball forms. Turn the dough onto a floured surface and knead for 1-2 minutes, adding more flour as needed to prevent stickiness. The dough should be elastic and hold shape without sticking.
- Roll Out the Pizza Bases: Divide the dough into three equal portions. Roll each portion out carefully on a floured surface to form mini pizza bases. Transfer each base onto the lined baking trays, taking care not to tear the dough.
- Assemble the Pizzas: Spread tomato paste evenly over each pizza base. Layer the toppings in order: diced onion, red bell pepper, roasted pumpkin, mushrooms, sliced olives, crumbled feta, and finish with shredded mozzarella cheese.
- Bake the Pizzas: Place the assembled pizza bases into the preheated oven and bake for 15 minutes or until the crust is crisp and golden and the cheese is melted and bubbling.
- Serve: Remove from the oven, cut into slices, and serve hot for the best flavor and texture.
Notes
- Flour: If you don’t have self-raising flour, use plain/all-purpose flour with 2 teaspoons of baking powder for each cup of flour (3 teaspoons total for this recipe).
- Pumpkin: Jap or Kent varieties work well for roasting. Keep an eye on roasting pumpkin as it can become mushy if overcooked; you want it golden and fork tender but firm enough to hold its shape.
- Storing: Store any leftover pizza in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave, or enjoy cold.
- Cooking Tips: Work quickly with the dough to avoid stickiness. You can also make this recipe as one large pizza instead of three mini pizzas by rolling the dough out accordingly. Assemble pizzas on baking trays to prevent damage when moving due to the floppy dough base.
Nutrition
- Serving Size: 1 mini pizza (1/3 of recipe)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
