Ever wondered if pizza with pumpkin would work? And what about goat cheese on pizza? Oh yeah! The best is to combine these two pizza toppings together! That is your Friday dinner sorted. You’re welcome!
Jump to:
- The inspiration behind this pumpkin and goat cheese pizza
- What do you need to make this pizza with pumpkin?
- Can you swap any of the ingredients?
- What is the best substitute for goats cheese?
- What to serve this with pizza with pumpkin?
- How to make this pizza with goat cheese?
- How to store this caramelised onion and goats cheese pizza?
- Can you reheat this red onion pizza?
- 📖 Recipe
The inspiration behind this pumpkin and goat cheese pizza
This delicious winter pizza recipe is inspired by Fire & Stone pizzeria in Covent Garden London, which I visited with my friends a couple of years ago.
Their food menu was full of items named after big cities around the world. I was immediately intrigued by their “Melbourne” pizza and its not-so-usual combination of toppings.
And because it tasted even better than I imagined, I’m sharing my version of the recipe with you!
What do you need to make this pizza with pumpkin?
This is a deep pan pizza recipe. The dough will make 2 medium-sized pizzas or 4 small ones. To make it, you will need:
- Strong white bread flour
- Dried yeast
- Olive oil
- Salt
- Sugar
- Lukewarm water
Don’t be afraid of using yeast as a raising agent in this pumpkin pizza recipe! Take a look at my advice when making flatbread which applies to any recipe using dried or fresh yeast.
Still want to avoid using yeast for the pizza dough? Then try Jamie Oliver’s Cheat’s Deep-pan pizza, the results will be very similar.
Here is a list of items to decorate this pizza with:
- Olive oil
- Pumpkin or butternut squash
- Goats cheese
- Caramelised onion chutney
Can you swap any of the ingredients?
You can use plain (all-purpose) flour instead of strong white bread flour. The recipe will work, but the dough will be denser.
Swap olive oil for rapeseed, sunflower, or vegetable oil.
A basic cooking pumpkin or butternut squash is best for this pizza recipe. Butternut squash will have a bit more flavour and is also more nutritious. Be flexible according to what is available to you!
Lastly, this goat cheese pizza contains ready-made jarred caramelised onion chutney to simplify the steps. Use spiced fig chutney to achieve a similar sweet taste.
What is the best substitute for goats cheese?
Goats cheese on pizza tastes just delicious! In this recipe, you can use both soft (brie-like) and firm goat cheese. Goat's cheese is known for its typical delicate taste.
Although, if you would like to swap it, then try to find cheese of a similar texture.
Classic cow milk brie is a good swap for soft goats cheese (goat brie).
Feta or Balkan cheese will work well instead of hard (firm) goat cheese.
What to serve this with pizza with pumpkin?
This roast pumpkin pizza goes great with rocket or baby leaf salad on a side.
Leafy salad adds a nice bite and a feel of freshness to it.
How to make this pizza with goat cheese?
At first, start making the dough. It will take about 1 or 2 hours for it to rise.
The dough will rise better in a warm room. A cold kitchen may add a lot of extra time to the rising process.
In the meantime, pre-heat the oven and roast the pumpkin (butternut squash) for about half an hour.
Once the squash cools down, carefully remove the skin and cut the pumpkin into dices.
When the pizza dough doubles in size, beat any air bubbles out of the dough and knead it by hand for a minute.
Divide the dough into portions, roll them out, brush with olive oil and decorate with toppings (one by one).
Finally, bake it in the oven until golden on top.
How to store this caramelised onion and goats cheese pizza?
Cover this goat cheese pizza with aluminium foil or keep it in an airtight food container. It will stay fresh in the fridge for up to 2 days.
This pizza with toppings is not recommended for freezing.
However, you can freeze the cooked pizza base, as long as you bake it without any toppings.
Can you reheat this red onion pizza?
This pizza's crust can get rock hard and chewy very quickly if you reheate it in a microwave.
For best results, reheat this pizza in a pre-heated oven (180C/160C fan) for 10 minutes (from chilled).
Check the pizza is piping hot before serving.
Tried this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see!
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📖 Recipe
Pizza with pumpkin
Ingredients
For the deep-pan pizza base
- 1 sachet dried (instant) yeast
- 1 teaspoon sugar
- 125 ml lukewarm water (40C)
- 375 g strong white bread flour or all-purpose flour
- 1 teaspoon salt
- 4 tablespoon olive oil
For toppings
- 1 medium cooking pumpkin or butternut squash
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 80 g goat cheese
- 8 tablespoon caramelised onion chutney
For serving
- 80 g wild rocket or baby leaf salad
Instructions
- In a large mixing bowl, activate dried yeast by mixing it with lukewarm water. Add sugar and leave it to stand for about 10 minutes until the mix becomes frothy.
- Add flour, salt and olive oil and mix with both hands. Knead the mix by hand until you get a smooth and slightly sticky dough. When the dough resembles a "ball", put it at the bottom of the mixing bowl, cover with a wet tea towel and leave in a warm place to rise.
- In the meantime, pre-heat the oven to 220C/200C fan. Wash the pumpkin (butternut squash), cut it in half, remove all seeds and place the two halves on a baking tray. Bake for 30 minutes. Take out of the oven and leave to cool down.
- When the roasted pumpkin (squash) is cold, remove the skin and cut the pumpkin flesh into dices (2-3 cm). Dice the goat cheese and prepare the rest of the toppings.
- The pizza dough is ready when doubled in size. Beat any air bubbles out of it and knead it by hand for about 1-2 minutes. Divide it into 2-4 same-sized portions. Roll each of them out with a rolling pin. Pre-heat the oven to 200C/180C fan. Let the dough rest for about 5-10 minutes and the pizza bases will double in size.
- Brush with olive oil. Sprinkle with dried oregano and decorate with toppings: diced roasted pumpkin, goat cheese, caramelised onion chutney. Bake in the oven for 15-20 minutes or until golden on top. Serve with leafy salad and enjoy!
Notes
- Plain (all-purpose) flour for strong white bread flour.
- Use rapeseed, sunflower, or vegetable oil.
- Spiced fig chutney will give it a similar sweet taste as caramelised onion chutney.
- Add cow milk brie instead of soft goat's cheese (goat brie).
- Feta or Balkan cheese will also work here if you can't use hard (firm) goat cheese.
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