| | Roasted garlic pumpkin, sage and ricotta spelt pizza
Roasted garlic pumpkin, sage and ricotta spelt pizza
Roasted garlic pumpkin, sage and ricotta spelt pizza 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 220C or 200C fan-force. Line a baking tray with baking paper.
  2. Toss pumpkin with 2 teaspoons of oil in a large bowl. Arrange in a single layer on prepared tray. Season. Roast for 15 minutes or until just tender. Add garlic and sage and drizzle with 2 teaspoons of oil. Roast for 8 minutes or until vegetables are tender and garlic is crisp.
  3. Meanwhile, place flour, baking powder and salt in a large bowl. Whisk to combine. Add ¾ cup yoghurt and remaining oil. Stir until dough forms a ball. Divide dough into 2 batches. On a lightly floured surface, working 1 batch at a time, knead into a ball. Roll out to a 30cm circle. Place on a greased baking tray. Spread half of passata over dough. Top with half of pumpkin, sage and garlic. Sprinkle with half of mozzarella. Repeat with remaining dough and toppings.
  4. Increase oven to 240C or 220C fan-force. Bake pizza for 10-12 minutes or until dough is golden. Top with rocket and dollop over remaining yoghourt. Season and drizzle with extra oil to serve.
Time for preparing:
30 min.


  • 600g pumpkin, peeled, cut into 1.5m thick slices
  • 1 tablespoon chopped sage
  • 4 garlic cloves, thinly sliced
  • 1 1/2 tablespoons extra-virgin olive oil, plus extra to drizzle
  • 250g spelt flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup Jalna Greek Natural Yoghourt
  • 1/2 cup passata
  • 2/3 cup grated mozzarella
  • Baby rocket, to serve