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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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