Roasted Pumpkin Yoghurt and Pinenut Pizza

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Roasted Pumpkin Yoghurt and Pinenuts make this pizza a delicious winter flavour combination.

Last Friday night we had pizza night. I didn’t bother making my own base, because I was busy, so  we used a store-bought thin and crispy base instead and went half/half with the toppings.

Mr Chipconnoisseur’s half was quasi-Italian with mozarella, salami, ham, fresh tomato, oregano and olives, while I decided to make mine mostly vegetarian and cheese free. A quick search of the fridge revealed a perfect combination of flavours: a tub of Country Valley’s award-winning Lush natural yoghurt, some butternut squash, pinenuts and of course coriander, which I cannot live without. Oh, and lots of chilli flakes.

The following recipe is more of a flavour suggestion, that will depend on the size of your pizza base and how much topping you like. Feel free to add some mozarella to the mix as well.

Roasted Pumpkin Yoghurt and Pinenut Pizza
Recipe type: Dinner, Pizza, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
I quite like the simplicity of chilli and coriander as the flavourings for this pizza, but feel free to sprinkle the lot with some curry powder or a Middle Eastern spice mix instead. Zaatar or even Dukkah are great.
For the roasted pumpkin:
  • 2 (1cm thick) slices of butternut squash // or pumpkin
  • chilli flakes to taste
  • 1 tbsp olive oil
For the pizza:
  • 2 small pizza bases // or 1 large pizza base
  • 4 tbsp natural (or Greek) yoghurt
  • 2 tbsp pine nuts
  • 2 sprigs coriander, leaves only
  • extra chilli flakes to taste
  • (2 tbsp grated mozarella cheese)
  • Preheat oven to 220C (200C, 425F, gas mark 7)
To make the roasted pumpkin:
  1. Peel and cut pumpkin into bite-sized pieces.
  2. Place in a bowl and toss with the olive oil and chilli flakes.
  3. Spread on a baking tray lined with baking paper and roast in the oven for about 7 minutes.
In the meantime:
  1. Prepare your pizza bases: spread yoghurt right to the edge of the base (and top with mozarella cheese if using).
  2. Arrange roasted pumpkin pieces around the pizza, sprinkle over some pinenuts and coriander leaves.
  3. Add chilli flakes or your preferred spice blend.
To bake:
  1. Bake in the preheated oven for about 10-12 minutes or until the pizza crust has turned lightly golden.
Serve immediately.


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7 Responses to Roasted Pumpkin Yoghurt and Pinenut Pizza

  1. Mez says:

    That looks so simple and delicious
    I love the idea of yogurt instead of tomato as a topping


  2. I like your creative twist! Pizza and yogurt are pretty unusual but this sounds like a fantastic idea! Yum!

  3. I love this pizza. I love roasted pumpkin in anything, to be honest. I often take leftover roast pumpkin and make a pizza out of a four tortilla but I’ve never used yoghurt. Got to try this one.

  4. Eha says:

    Oh yummy, yummy, yum! Now this really is right up my alley! Use homemade yogurt every day, love all the squashes and pumpkins and pinenuts are my secret vice 🙂 ! Am never without coriander either. And made thin-crust pizza bases are fine, but it’s surprising what one can use as pizza base 😀 !!

  5. Courtney says:

    The flavor combo here sounds amazing! Great for a fall/winter meal for sure.

  6. rsmacaalay says:

    I sometimes do that as well, buy pizza bases but I only buy the good quality ones as I had a bad experience with the cheapo’s they dont taste real good

  7. I have eaten a roasted butternut squash with rocket pizza before but not with yogurt. That is very interesting and I can see that working giving it a little punch of flavor.