Back to Recipe Menu

Pumpkin pizza


  • Preheat oven to 180°C fan forced (200°C normal).
  • Season the pumpkin, spray with oil and cook in the oven until tender and lightly caramelised.
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the seasoned leeks until lightly coloured and tender (adding a little water to the pan if colouring too much). Drain well.
  • When ready, turn the oven temp. up to 220°C fan forced (240°C normal).
  • Then spread the leeks and sliced pumpkin out on the pizza base and top with the feta, mozzarella and pine nuts. Spray with a little oil and place either on a pizza stone or on an upside down preheated baking tray. Then cook in the oven until the base is crisp with good colour.
  • Dress the rocket with oil spray, scatter over the top of the pizza and serve.
  • Suhemi Zhang – Blue Train, Southgate


  • 1 butternut pumpkin, peeled, seeded & cut into largish wedges
  • sea salt & freshly ground pepper
  • olive oil spray
  • olive oil
  • 2-3 leeks, well washed & sliced
  • 1 bought or homemade pizza base
  • Persian feta, crumbled
  • 2-3 tbsp grated mozzarella
  • a good handful of pine nuts, lightly toasted
  • a handful of wild rocket

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm