This Halloween inspired topping is a real hit. Deliciously seasoned pureed pumpkin with Roquefort cheese, sage and crunchy pecan nuts.
This autumnal recipe is delicious and the perfect pizza to celebrate Halloween night! No scary ingredients, just simple, flavour packed toppings that work well together.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Cut a whole pumpkin in half and remove the seeds and fibrous centre, sprinkle with olive oil and lots of salt and pepper. Place flesh down on baking paper on a roasting tray, prick the outer layer of the pumpkin and roast in an oven at 160 degrees C for 50 mins. Once cooked, remove the outer layer and blitz in a processor into a soupy consistency.
Stretch the pizza dough over plenty of semolina.
Spoon the pureed pumpkin puree over the pizza base.
Add clumps of Roquefort cheese, torn sage leaves and pecan nuts.
Pour a little basil oil over the top of the pizza.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Dirty Onion Marmalade! Method Place your onions directly onto the embers of your wood fire or directly on the base of the pizza oven. Cook for 35-40 mins turning occasionally. Don’t be afraid of burying them under some lumps of burnt down wood that form in the oven. To test if they are ready insert [...]
Halloween and autumn inspired, this tasty white pizza blends the subtle taste of pureed pumpkin with kale and fiery red chilli. With pumpkins and squash in abundance throughout autumn, this pizza is unusually satisfying hit. It’s a great sharing pizza to start a Halloween inspired evening! Pizza dough This recipe uses Associazione Verace Pizza Napoletana [...]
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic! One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools [...]
A celebration of earthy, savoury flavour Wild mushrooms bring extraordinary character to wood fired pizza. The combination of chanterelles and mixed woodland mushrooms delivers a balance of texture, sweetness and deep umami flavour, enhanced by slowly caramelised onions and fresh thyme. Cooked in a fiercely hot pizza oven, the mushrooms develop additional richness while the [...]
Pumpkin, Roquefort, Sage and Pecans
This autumnal recipe is delicious and the perfect pizza to celebrate Halloween night! No scary ingredients, just simple, flavour packed toppings that work well together.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Pizza base
Prepping!
Baking!
Serving!
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Dirty Onion Marmalade
Pumpkin, Kale, Red Chilli
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic
Wild Mushroom Pizza