Pumpkin, Sage & Ricotta Pizza
Make this easy Pumpkin, Sage & Ricotta Pizza in under 45 minutes - creamy, flavour-packed, and perfect for a night in.
Serves
2-3
Prep time
20 minutes
Cooking time
25 minutes
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
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Substitutions
- Pumpkin: Swap for roasted sweet potato or butternut squash.
- Herbs: If sage isn’t on hand, try thyme or rosemary.
Serving Suggestions
Serve with a simple rocket salad dressed in lemon and olive oil, or top with crispy prosciutto. A drizzle of chilli honey also works nicely with the creamy pumpkin base.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Substitutions
- Pumpkin: Swap for roasted sweet potato or butternut squash.
- Herbs: If sage isn’t on hand, try thyme or rosemary.
Serving Suggestions
Serve with a simple rocket salad dressed in lemon and olive oil, or top with crispy prosciutto. A drizzle of chilli honey also works nicely with the creamy pumpkin base.
Ingredients
For the Pumpkin Purée:
- 450 g pumpkin, peeled and diced into 2–3 cm cubes
- 1 tbsp olive oil
- 1 vegetable stock cube, crumbled or ½ cup vegetable stock
- 1 garlic clove, unpeeled
- Salt and freshly cracked black pepper, to taste
For the Pizza:
- 1 prepared pizza dough
- 150–180 g mozzarella, shredded or torn
- 80–100 g fresh ricotta
- 1 tbsp olive oil, plus extra for drizzling
- 4–5 fresh sage leaves, torn
Nutritional Information
(
per serving, based on
2
)
Nutrient
Amount
Calories
460
kcal
Protein
21
g
Carbohydrates
45
g
Fat
20
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan-forced 180°C).
- On a lined baking tray, toss the pumpkin and garlic (still in its skin) with olive oil, salt, and pepper.
- Roast for 20–25 minutes, stirring halfway, until the pumpkin is tender and lightly caramelised.
- Squeeze the roasted garlic from its skin into a blender or food processor. Add the pumpkin and crumbled stock cube or a splash of vegetable stock and blend until smooth, adding more stock a tablespoon at a time until silky. Taste and adjust with extra salt or pepper as needed. The purée should be thick enough to spread, not runny.
- Increase the oven temperature to 250°C (fan 230°C). If using a pizza stone, place it in the oven to heat for at least 15 minutes.
- Roll or stretch the pizza dough onto a lightly floured surface to your preferred thickness.
- Spread a generous layer of pumpkin purée over the dough, leaving a 1–2 cm border. Scatter over the mozzarella, dollop spoonfuls of ricotta and drizzle lightly with olive oil. Finish with torn sage leaves.
- Transfer to the hot oven (or pizza stone) and bake for 8–12 minutes, until the base is crisp and the cheese is bubbling and golden. Slice and enjoy!
Ingredients
For the Pumpkin Purée:
- 450 g pumpkin, peeled and diced into 2–3 cm cubes
- 1 tbsp olive oil
- 1 vegetable stock cube, crumbled or ½ cup vegetable stock
- 1 garlic clove, unpeeled
- Salt and freshly cracked black pepper, to taste
For the Pizza:
- 1 prepared pizza dough
- 150–180 g mozzarella, shredded or torn
- 80–100 g fresh ricotta
- 1 tbsp olive oil, plus extra for drizzling
- 4–5 fresh sage leaves, torn
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
460
kcal
Protein
21
g
Carbohydrates
45
g
Fat
20
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan-forced 180°C).
- On a lined baking tray, toss the pumpkin and garlic (still in its skin) with olive oil, salt, and pepper.
- Roast for 20–25 minutes, stirring halfway, until the pumpkin is tender and lightly caramelised.
- Squeeze the roasted garlic from its skin into a blender or food processor. Add the pumpkin and crumbled stock cube or a splash of vegetable stock and blend until smooth, adding more stock a tablespoon at a time until silky. Taste and adjust with extra salt or pepper as needed. The purée should be thick enough to spread, not runny.
- Increase the oven temperature to 250°C (fan 230°C). If using a pizza stone, place it in the oven to heat for at least 15 minutes.
- Roll or stretch the pizza dough onto a lightly floured surface to your preferred thickness.
- Spread a generous layer of pumpkin purée over the dough, leaving a 1–2 cm border. Scatter over the mozzarella, dollop spoonfuls of ricotta and drizzle lightly with olive oil. Finish with torn sage leaves.
- Transfer to the hot oven (or pizza stone) and bake for 8–12 minutes, until the base is crisp and the cheese is bubbling and golden. Slice and enjoy!
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