Katie QuinnComment

Roasted Pumpkin, Goat’s Cheese, Rosemary + Toasted Almond Pizza

Katie QuinnComment
Roasted Pumpkin, Goat’s Cheese, Rosemary + Toasted Almond Pizza

Note ~ This recipe and ingredients makes 2 x 30cm (12") pizzas

For best results I use a pizza maker, but so can use a standard oven, pizza stone too. once you get the pizza base made and the tomato sauce too, you're plain sailing to prep the pizza. You can make the dough and sauce in advance and
freeze both.



250g pizza (00) flour
Small pinch salt
35ml olive oil
1.25 tsp instant dried yeast
125ml (1/2 cup cold water)


4 large vine tomatoes
Salt + freshly ground black pepper
Glug olive oil
5-6 medium-sized garlic cloves
2 tbsp tomato paste
Pinch dried chilli flakes


800g peeled + de-seeded pumpkin, cut into small 2cm (.75") cubes
Good glug olive oil
1 tsp ground cumin
Leaves from 3 small sprigs of rosemary, roughly chopped
Sea salt flakes + freshly ground black pepper


150g soft goat's cheese
2 handfuls flaked almonds
Extra few rosemary leaves
2 small handfuls fresh baby spinach
2 tsp dried red chilli flakes
3 tbsp good quality extra virgin olive oil


To make the pizza dough, sift the flour into a large mixing bowl, make a well in the center and add the remaining ingredients. Whisk them together gently with a spoon or a fork, gradually incorporating the flour. Using clean hands, bring the mixture together to form a dough, then transfer to a well-floured worktop. Knead firmly for 5 minutes, stretching the dough as you go. Place the dough back in the bowl, cover with a clean, damp tea-towel and leave in a warm place to rise for 1 hour or until doubled in size.

While dough is rising pre-heat oven to 180˚C.

To make the pizza sauce, cut tomatoes in half width-ways, removes the seeds (discarding as you go) place tomatoes halves cut-side up on a baking tray lined with non-stick parchment. Season with salt and black pepper and drizzle with a good glug of olive oil. Roast in the oven for 40 minutes before blitzing the tomatoes in a blender; transferring to a saucepan; squeezing in the cooked garlic pulp and adding 1 tablespoon of tomato paste or 2 tablespoons of good quality gourmet tomato ketchup (use whichever is easiest for you). Stir and bring to a boil over medium-high heat, then reduce temp and simmer for a further 20-25 minutes or until sauce has reduced by half and you have a thick-ish tomato pizza sauce.

Place cubed pumpkin into a large mixing bowl, cover with a good glug of olive oil, ground cumin, chopped rosemary leaves and season well with freshly ground black pepper and decent pinch of crushed sea salt flakes. Cover bowl with a similar sized second bowl and shake everything together vigorously to coat the pumpkin thoroughly. Tip into a non-stick baking tray and bake in the oven for 20-25 minutes or until a small sharp knife goes through the middle easily.

To assemble the pizza, turn the dough out onto a floured worktop and cut in half. Then roll each piece into a round about 30cm in diameter. Note: this dough is super elastic and generally very easy to work with, so it can make an incredibly thin pizza base.

Spread a tablespoon or two of the tomato sauce over the rolled out pizza dough round, top evenly with half the pumpkin, goat's cheese, extra rosemary leaves, season with salt and black pepper then bake in the pizza oven for 12-15 minutes or until the base is golden brown and crispy. Repeat with the remaining dough and toppings to make the second pizza.

Combine the remaining 3 tablespoons of extra virgin olive oil (EVOO) with the 2 teaspoons dried chilli flakes, stir well and drizzle over the cooked pizzas along with a scattering of baby spinach leaves.