Pumpkin, Zucchini & Chilli Pizza

Name: Pumpkin, Zucchini & Chilli Pizza
Cook time: 30 min
Yield: Makes 1x 12”/16” pizza
Ingredients: 250/330 grams classic pizza dough; Half a small pumpkin, roasted and puréed; 2 tablespoons olive oil; 1 garlic clove, crushed (minced); Sea salt and freshly ground black pepper; Half a small courgette (zucchini), thinly sliced into rounds; 1 chilli, deseeded and finely chopped; 1 tablespoons pine nuts; Olive oil

When the weather turns chilly and pumpkins come into season, swap the usual tomato sauce for a spicy pumpkin puree on this warming pizza.

Cook Time: 30 minutes active time

Servings: Makes 1x 12”/16” pizza

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Method

1

This recipe would suit a variety of pizza styles, but we think classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
2

In a bowl, combine the pumpkin purée, olive oil and garlic, and season to taste. Set aside.
3

Once your dough is ready, fire up your Ooni pizza oven. Aim for 500˚C on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the infrared thermometer.
4

Using a small amount of flour, dust your peel. Stretch the pizza dough ball out to 12 or 16" and lay it out on your pizza peel.
5

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.
6

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.
7

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.