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
Scale
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
