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.