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
Ingredients
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
Instructions
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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