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.
Time
30 minutes active time
Yield
Makes 1x 12”/16” pizza
Equipment
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
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
Method
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.
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 on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the infrared thermometer.
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.
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.
