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Pizza alla Zucca with roasted pumpkin and mozzarella
Autumn-inspired pizza with roasted pumpkin base and melted mozzarella

Pizza alla Zucca

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This pizza is Northern Italy's autumn gift. The natural sweetness of the pumpkin caramelises during baking, which pairs perfectly with salty cheeses (which I missed from the recipe, so it was my professional duty to supply them for a harmonious taste experience). This is not a dessert pizza, but a sophisticated, sweet and savoury main course.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or baking tray
  • Spoon for spreading

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Season the pumpkin purée with salt, pepper, and perhaps a little nutmeg.

Tip: The pumpkin is sweet, the spices bring balance. (Flavour contrast).
2 ✓

Roll out the dough, spread with the purée as you would a tomato sauce.

Tip: Spread in a thin layer so the dough can bake underneath.
3 ✓

Sprinkle with the mozzarella and sage leaves.

Tip: Fat (cheese) is needed for the absorption of carotenoids and vitamins in the pumpkin, and to make it tasty.
4 ✓

Drizzle with oil and bake for 12-15 minutes until the edge is golden brown.

Tip: Due to the sugar content of the pumpkin, the edge may brown sooner (caramelisation), be careful not to burn it!

Recipe FAQ

Why did the dough get watery?
Pumpkin purée has a high water content. Use purée made from roasted pumpkin or cooked down until thick.
How can I jazz it up?
A few drops of pumpkin seed oil at the end works wonders!

Ingredients

  • 300 g pizza dough
  • 200 g pumpkin purée (thick, seasoned)
  • 150 g mozzarella cheese (professional addition)
  • 2 tbsp olive oil
  • 1 pinch salt and pepper
  • 1 sprig fresh sage (optional)