| | Pumpkin and zucchini pizza with basil dressing
Pumpkin and zucchini pizza with basil dressing
Pumpkin and zucchini pizza with basil dressing 4.3-5 9
  • Calories: 3789 kj
  • Fat: 47.5g
  • Carbohydrates: 84.1g

How to Make:

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray. Spray with oil. Season. Bake for 12 to 15 minutes or until just tender. Remove from oven. Increase oven to 240C/220C fan-forced. Place 2 large baking trays in oven.
  2. Meanwhile, combine yeast, flour, sugar and salt in a large bowl. Stir in warm water and 1/3 cup oil until a dough forms. Turn out onto a lightly oured surface. Knead for 5 to 7 minutes or until smooth and elastic. Halve dough. Roll each portion out on a piece of baking paper to form a 24cm x 38cm oval.
  3. Top bases with ricotta, mozzarella, onion, pumpkin and zucchini. Sprinkle with half the parmesan. Drizzle each with 2 teaspoons remaining oil. Season. Remove hot trays from oven. Place pizzas (still on baking paper) on hot trays. Bake for 15 to 20 minutes or until bases are puffed, golden and crispy.
  4. Meanwhile, place basil, garlic, cashews and remaining parmesan in a small food processor. Process until nely chopped. Add vinegar and remaining oil. Process until combined. Transfer to a bowl. Add 1 tablespoon water. Season. Stir to combine.
  5. Serve pizzas drizzled with basil dressing.
Time for preparing:
35 min.


  • 400g kent pumpkin, unpeeled, thinly sliced
  • 2 red onions, cut into thin wedges
  • Olive oil spray
  • 2 x 7g sachets dried yeast
  • 4 cups white bread flour
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt
  • 11/2 cups warm water
  • 2/3 cup extra virgin olive oil
  • 500g tub smooth ricotta
  • 1 cup grated mozzarella
  • 2 zucchini, thinly sliced into rounds
  • 1/2 cup finely grated parmesan
  • 2/3 cup fresh basil leaves
  • 1 garlic clove, chopped
  • 2 tablespoons roasted unsalted cashews
  • 2 teaspoons white wine vinegar