I am so excited to be posting this roast pumpkin pizza. It’s quick, easy and better than any takeout pizza I’ve ever had. I was never one of those make your own pizza dough type of people. I used to buy either a store bought crust or use pita bread as a base. But since I discovered the wonders of two ingredient dough I’m a changed woman. In 5 minutes flat I have a base that’s ready to be topped and put in the oven. And the best part? It’s delicious! I’ve been feeding two ingredient dough pizza to as many people as possible and the unanimous response has been “is this seriously just greek yoghurt and flour?? It tastes like the real deal”. Yes, my friends. It really really does. If you haven’t had roast pumpkin / butternut squash on a pizza before you’re in for a treat. Roasting the pumpkin first intensifies the flavour and sweetness and is certainly worth the extra step. Pair it with feta cheese, olives, mushrooms, bell peppers and mozzarella cheese for the ultimate vegetarian pizza that even the carnivores will love.
INGREDIENTS
Here’s what you’ll need to make your own roast pumpkin pizzas at home (full measurements listed in the recipe card below)…
Greek Yoghurt Self-Raising / Self-Rising Flour Pumpkin / Butternut Squash Olive Oil Tomato Paste Onion Red Bell Pepper Kalamata Olives Mushrooms Feta Cheese Mozzarella Cheese
Tip - If you’re not someone who uses olives and feta cheese a lot, and have any leftover after making this recipe, check out my Greek Recipes collection that’s filled with plenty of delicious ideas to use those ingredients up. Or just make pizzas again!
HOW TO MAKE ROAST PUMPKIN PIZZA - STEP BY STEP
Preheat the oven to 200C / 390F and line a baking tray with a silicone mat or baking paper. Place pumpkin and olive oil on top of the baking tray, mix to combine and spread out into a single layer. Bake for 20 minutes, or until pumpkin is golden, stirring halfway through. Take the pumpkin out and set aside, but keep the oven on. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut dough into three even pieces and roll out into mini pizza bases.
Place the bases on top of two baking trays lined with a silicone mat or baking paper. Spread tomato paste evenly on top of each base, then assemble each base with toppings, in order of onion, bell pepper / capsicum, pumpkin / butternut squash, olives, feta cheese and mozzarella. Distribute the toppings evenly across the three bases.
Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.
STORAGE ADVICE
If you have any leftover pizza, store it in an airtight container in the fridge for up to 2 days. Reheat in the oven or the microwave, or enjoy cold.
TOP TIPS
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and top it! Instructions are for three mini pizzas but you can easily make this into one large pizza simply by rolling out the dough into one large base. Make sure you assemble the pizzas on the baking trays. The dough is very flimsy and if you load it up and then try to move it, you’ll probably end up with a smushed base!
MORE TWO INGREDIENT DOUGH RECIPES
Garlic Knots Supreme Pizza Pizza Scrolls Quick and Easy Cinnamon Scrolls Ham and Cheese Scrolls Apple Cinnamon Rolls 2 Ingredient Bagels Cheese and Vegemite Scrolls Quick and Easy Yoghurt Flatbread OR see all Two Ingredient Dough Recipes
If you’ve made this Roast Pumpkin Pizza I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Flour - If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder. Pumpkin - Any good roasting pumpkin or butternut squash will work well. I use jap or kent varieties here in Australia. Roast pumpkin turns mushy when cooked too long. Keep an eye on it while roasting - you want it golden and fork tender but still holding its shape. If pumpkin is sticking to the tray, loosen with an egg flip. Storing - If you have any leftover pizza, store it in an airtight container in the fridge for up to 2 days. Reheat in the oven or the microwave, or enjoy cold. Cooking Tips -
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and top it! Instructions are for three mini pizzas but you can easily make this into one large pizza simply by rolling out the dough into one large base.
Make sure you assemble the pizzas on the baking trays. The dough is very flimsy and if you load it up and then try to move it, you’ll probably end up with a smushed base!
