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Roasted Pumpkin Yoghurt and Pinenut Pizza

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.

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Roasted Pumpkin Yoghurt and Pinenut Pizza

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.
Servings: 2


For the roasted pumpkin:

  • 250 g butternut squash or Kent pumpkin sliced 1cm thick then cut into chunks
  • chilli flakes to taste
  • 1 tbsp olive oil

For the pizza:

  • 2 small pizza bases or 1 large pizza base
  • 4 tbsp natural Greek-style yoghurt
  • 2 tbsp pine nuts
  • 2 sprigs coriander, chopped finely
  • extra chilli flakes to taste
  • 2 tbsp grated mozarella cheese


To make the roasted pumpkin:

  • Peel and cut pumpkin into bite-sized pieces.
  • Place in a bowl and toss with the olive oil and chilli flakes.
  • Spread on a baking tray lined with baking paper and roast in the oven for about 7 minutes.

In the meantime:

  • Prepare your pizza bases: spread yoghurt right to the edge of the base (and top with mozarella cheese if using).
  • Arrange roasted pumpkin pieces around the pizza, sprinkle over some pinenuts and coriander leaves.
  • Add chilli flakes or your preferred spice blend.

To bake:

  • Bake in the preheated oven for about 10-12 minutes or until the pizza crust has turned lightly golden.
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Mez June 8, 2012 at 12:42 pm

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


Lisa {smart food and fit} (@LisaNutrition) June 8, 2012 at 12:42 pm

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

Maureen (@OrgasmicChef) June 8, 2012 at 1:44 pm

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.

Eha June 8, 2012 at 2:00 pm

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 :D !!

Courtney June 9, 2012 at 6:24 am

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

rsmacaalay June 10, 2012 at 8:25 pm

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

Bam's Kitchen June 11, 2012 at 12:21 am

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.


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