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
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.
- Bake in the preheated oven for about 10-12 minutes or until the pizza crust has turned lightly golden.