Roast pumpkin pizza

Roast pumpkin pizza

Roast pumpkin pizza with manchego and sage

Roast pumpkin pizza with manchego and sage

Adding herbs

Adding herbs

Roast pumpkin pizza with manchego

Roast pumpkin pizza with manchego

Cooking With Kids: Roast pumpkin pizza with manchego and sage

Cooking With Kids: Roast pumpkin pizza with manchego and sage

Recipe by Lesley Holdship

This roast pumpkin pizza with manchego and sage recipe is a delicious vegetarian pizza, which is guaranteed to have the whole family wanting more. 

Serves 4-6

Preparation time 30 minutes plus proving time

Cooking time 40 minutes


500g pumpkin, peeled and cut into 2cm thick slices from Chegworth Valley
Olive oil
Sea salt and freshly ground pepper
200g strong flour
1 teaspoon easy blend yeast
1 teaspoon salt
150ml warm water
200g creme fraiche
100g black olives from The Turkish Deli
200g manchego, crumbled from Brindisa
150g mature cheddar, crumbled
4 sage leaves finely snipped
50g pine nuts


Preheat the oven to 200°C/gas mark 6.

Place the pumpkin in a roasting tin large enough to hold it in a single layer. Drizzle generously with olive oil and season. Stir everything together well.

Roast for 20 minutes until the pumpkin is just tender.

To make the pizza base, place the flour in a large bowl with the yeast and salt. Using a round bladed knife, bring it all together into a soft dough with the water.  Turn it out onto a lightly floured surface, ready to knead.

When kneading use as little flour as possible. Start off with a very light dusting and only add more if you think you really need to. Using the heel of your hand work the dough, stretching and folding it until it becomes smooth and elastic. Knead for around 8 minutes. At this stage you can leave the dough to prove in a lightly oiled bowl until it has doubled in size, or you can use it straight away. Proving will give it more flavour and can be done in the fridge overnight.

Cut the dough in half then, on a floured surface, roll out each piece to form a large circle or rectangle, it's up to you.  Roll it out as thinly as possible - it will go to about 30x20cm – and at this stage you will need a good amount of flour to stop it sticking.

Place the dough bases on floured baking sheets. Drizzle with some olive oil, spreading it all over the dough with your fingers. Spread each base with creme fraiche leaving a 2cm border.

Scatter with the pumpkin, the olives, cheeses, sage and pine nuts.  Season well with generous grinds of pepper and flaky salt

Bake for 20-25 minutes until golden and bubbling.

Cut in to slices, then serve with plenty of napkins!


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