Pumpkin Goat Cheese Pesto Pizza

  • recipe

    Main Meal
    Pumpkin Goat Cheese Pesto Pizza



Dish TypeMain Meal
Prep Time110
Cook Time0
INGREDIENTS Total items( 13 )
  • recipe Pumpkin Red Oman
    200 g
  • recipe Bayara Coriander Powder
    1 tsp
  • recipe Bayara Cumin Powder
    1 tsp
  • recipe Bayara Chilli Powder
    0.5 tsp
  • recipe Barilla Pesto Alla Genovese Pasta Sauce
    1 cup
  • recipe Chevrette Wheel Goat Cheese
    200 g
  • recipe Sunbulah Medium Pizza Crust
    1 pcs
  • recipe Al Baker Plain Flour
    200 g
  • recipe Kfmb Whole Wheat
    160 g
  • recipe RS Pure Olive Oil
    25 g
  • recipe Nezo Fine Sea Salt
    1 tsp
  • recipe Dcl Instant Yeast
    2 tsp
  • recipe Arwa Water
    1 cup

How to Make

  • Knead all the ingredients for the pizza dough for 10 mins until a smooth dough is formed.
  • Place the dough in a bowl, slightly greased with Olive Oil and cover the bowl with a cloth until the dough has doubled in size. This should take about 1.5 hours.
  • In the meantime prepare the pumpkin filling, by placing the cubed pumpkin in aluminium foil, drizzle with olive oil, spices and salt. Cover the filling in aluminium foil and roast at 200 degrees C for 40 mins.
  • Once the dough is ready knock it down, press into a large pizza pan. Set the oven to 200 degrees and leave the pizza dough to rest outside for an additional 10 mins while the oven heats up.
  • First bake the pizza base alone for 10 mins.
  • Then spread the pumpkin filling on the pizza dough, drizzle with pesto and top with goat cheese and bake for 15mins.