Roast Pumpkin Pizza Recipe

Prep time: 15 mins | Cook time: 15 mins

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Dinner
Lunch

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Introduction

Bring gourmet flavours to your kitchen with this Roast Pumpkin Pizza. Sweet roasted pumpkin, creamy feta, and a touch of fresh rocket transform a simple pizza base into a showstopping meal you’ll want to make again and again. For a delicious and sharable feast with friends, or an easy vegetarian option, this recipe is sure to satisfy. Each bite balances the caramelised edges of roast pumpkin with the salty tang of feta and the freshness of rocket. It’s simple yet unforgettable.

Ingredients

2 White Pizza Bases

½ butternut pumpkin

1 tbsp olive oil

1 tsp salt

1 tsp pepper

1 tsp dried oregano

2 tbsp pesto

1 cup shredded mozzarella cheese

¼ red onion

2 tbsp crumbled feta

½ cup rocket

1 tbsp balsamic glaze (optional)

Method

Preheat oven to 180 degrees celsius

Remove the skin and seeds from the pumpkin and cut into 1cm cubes

Coat the pumpkin with olive oil, salt, pepper and oregano

Cook the pumpkin in the oven on a lined baking tray for 15 minutes . Remove pumpkin and set it aside

Assemble each pizza base with pesto, mozzarella, red onion, pumpkin and feta

Place back in the oven for 12-15 minutes or until the crust is cooked to your liking

Remove from the oven, top with rocket and balsamic glaze. Slice and enjoy!

Products featured in this recipe

Pizza 2 Pack

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FAQs

Feta can go on pizza either before or after baking, it just depends on the texture and flavour you’re after. Adding it before baking allows it to soften and warm through, blending gently with the other toppings for a milder, more integrated flavour. If you prefer a fresher, tangier bite, sprinkle it on just after the pizza comes out of the oven. It adds a pop of brightness and keeps its crumbly texture.

Pumpkin pizza is all about balance, so the cheese you choose really matters. Mozzarella melts smoothly and holds everything together. Feta and goat cheese add creamy, salty contrast to sweet pumpkin. For extra richness, top with ricotta or shaved parmesan after baking.

Feta on pizza doesn’t melt in the stretchy, gooey way that mozzarella does, but it does soften beautifully in the oven. It holds its shape while becoming warm and creamy, adding little pockets of savoury goodness to each bite. If you want that melty texture alongside the crumbly feta, try using it with a cheese like mozzarella, provolone or even a touch of cheddar. You’ll get the best of both textures in every slice.