When the weather starts to cool, we warm up by spiking our pizzas with extra chilli! The rich pumpkin sauce used in this autumnal pizza is the perfect balance of spicy, sweet and savoury, and is ideal for that time of year when pumpkins are in abundance.
Makes one 12” pizza
1 x 160g (5.6oz) Classic Pizza Dough ball (see note below)
Half a small pumpkin, roasted and puréed
1 garlic clove, crushed (minced)
2 tbsp olive oil
Half a small courgette (zucchini), thinly sliced into rounds
1 chilli, deseeded and finely chopped
1 tbsp pine nuts
Sea salt and freshly ground black pepper
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
In a bowl, combine the pumpkin purée, olive oil and garlic, and season to taste. Set aside.
Once your dough is ready, fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven 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 to 12" and lay it out on your pizza peel.
Using a large spoon or ladle, spread the pumpkin sauce evenly across the pizza dough base. Leave a half inch (1cm) border around the edge of the base without sauce, so that it will puff up once it cooks. Top with the zucchini and chilli, and sprinkle with the pine nuts.
Slide the pizza off the peel and into your Ooni. Make sure to rotate the pizza regularly, roughly every 20 seconds, so that the pizza bakes evenly and doesn’t burn.
Once cooked, remove the pizza from the oven. Finish the pizza with a drizzle of olive oil, and season to taste with salt and pepper.