Pumpkin and Ricotta Pizza



Pumpkin and Ricotta Pizza

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Pizza
Cuisine: Modern Australian
Servings: 1 x 30 cm pizza
Author: The Cook


  • 1 x 30 cm pizza base
  • 250 g pumpkin, thinly sliced
  • olive oil
  • 15 g pine nuts
  • 3 tablespoons pizza sauce
  • 160 g pizza cheese blend
  • 1 cup fresh sage leaves, roughly chopped
  • ½ cup ricotta
  • salt and freshly ground black pepper


  • Preheat oven to 250°C
  • Place pumpkin on a roasting tray, drizzle with oil, season with salt and pepper and roast in oven for 15 minutes until tender. Remove and toss with the sage, set aside
  • Scatter pine nuts on a separate baking tray and brown them in the oven for a few minutes, then add to pumpkin
  • Spread pizza base with tomato paste then sprinkle over pizza cheese blend to evenly cover the base, top with pumpkin, sage and pine nuts
  • Place pizza in the oven for 10-15 minutes until the cheese is melted and base is crispy, remove from oven then top with heaped teaspoons of ricotta, cut into wedges and serve.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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