Pumpkin, Spice, and Everything Nice Pizza
The perfect tonic for cold fall days doesn’t get much better than this fiery pumpkin pizza from Ooni Ambassador @scotspizzaproject. Roast pumpkin blended with chilli is key to the warming qualities of this pizza, cut with salty pepperoni, creamy mozzarella and fresh chili for an extra kick of heat.
45 minutes active time, 1 hour 30 minutes total (including cooling)
Makes 1x 12”/16” pizza
For the Pizza
250/330 grams (8.8 / 11.6 ounces) classic pizza dough
60 grams (½ cup) mozzarella, torn into pieces
40 grams (⅓ cup) sliced pepperoni
1 red chilli, de-seeded and sliced finely
For the Pumpkin Purée
Extra virgin olive oil, for greasing
1 small pumpkin
2 tablespoons water
Large pinch salt
2 teaspoons chilli flakes (more if you like more heat) plus extra for garnish
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
To make the puree, cut the pumpkin in half and scoop out the seeds and stringy bits. Place halves flat side down on a greased baking tray and roast for 30-40 minutes at 392˚F (200˚C) in a preheated conventional oven. Once soft, remove and leave to cool.
Scoop out the flesh from the pumpkin and transfer to a food processor. Add the water, salt, and chilli flakes and blend until smooth.
Fire up your Ooni pizza oven. Aim for 806˚F (400˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a large spoon or ladle, spread an even layer of the pumpkin puree across the base. Top with mozzarella, sliced pepperoni, and sliced chilli.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to rotate the pizza regularly to ensure an even cook.
Once cooked, transfer to a cutting board. Garnish with a small sprinkle of chili flakes and serve right away!