Roasted Pumpkin, Feta and Red Onion Pizza Romana
Recipe Overview
There is nothing spooky about this Roasted Pumpkin, Feta and Red Onion Pizza Romana recipe. Instead, it is a seriously delicious treat, packed with lots of flavour and health benefits.
This recipe proves that pumpkins aren’t just for carving, they’re great for eating too! So, head to your local supermarket, farm shop, pumpkin patch or anywhere you think might have one of these bright orange beauties. Grab one and get ready to whip up this boo-tiful creation! (Sorry… we couldn’t help ourselves there.)
Ingredients
- 1x 230g Oval Virtue Pinsa Romana base
- 1 Pack of Feta Cheese
- A can of prefeerred Pizza Sauce
- 100g Fior Di Latte Mozzarella
- 1 Red Onion
- 1 Small Pumpkin
- 1 Bottle of Lucy's Lime & Chilli Asian Dressing
- Handful of Wild Rocket
Prepare the Pumpkin
Before you start, prepare the Pumpkin by following this helpful step by step for guidance.
1. Place the Pumpkin in the microwave to slightly soften.
2. Carefully cut in half.
3. Remove the pulp and seeds.
4. Use a peeler to remove the skin.
5. Cut the peeled pumpkin into slice and then in 2cm cubes.
6. Put the cubes into a bowl and season with salt and pepper to taste.
7. Transfer the seasoned pumpkin onto a baking tray.
8. Place in the oven at 200 °C for 35 minutes, tossing them half way through.
Method
1. Pre-heat the oven to 250 °C. If you have a pizza stone, place on the middle of the rack. (If you are using a stone deck pizza oven preheat to 300°C)
2. Lay the Pinsa Base flat on your countertop.
3. Spread your preferred amount of pizza sauce evenly over the base, leaving approx. 1” dry around perimeter.
4. Scatter the Fior di Latte mozzarella over the sauce.
5. Add a handful of the roasted Pumpkin cubes.
6. Add the Red Onions
7. Break off the amount of Feta cheese you would like from the block and sprinkle over the Pinsa.
8. Transfer to the hot oven, placing directly onto the oven rack or your pizza stone if you are using one.
9. Cook for 5 mins or until the base is crisp and is starting to turn slightly brown then take out the oven.
10. Drizzle Lucy’s Lime & Chilli Asian Dressing over the top.
11. To finish garnish with Wild Rocket and a pinch of salt.
12. Serve immediately.
