Pumpkin, gorgonzola, sage and pine nut pizza

Makes 1 x 30cm square pizza Starters and mains




  • 13g pumpkin, peeled and cut into 1cm cubes
  • 1tbsp olive oil
  • semolina or plain flour, for dusting
  • 170g pizza dough ball (see recipe)
  • 1tbsp extra virgin olive oil
  • ½ large courgette, sliced into ribbons
  • 60g gorgonzola dolce latte cheese, crumbled
  • 40g shredded mozzarella cheese
  • 2tsp pine nuts, lightly toasted
  • 1tbsp chopped flat-leaf (Italian) parsley
  • 2tbsp balsamic onions (see above)
  • 60ml vegetable oil
  • 12 sage leaves


Place a pizza stone in the oven. Preheat the oven to 180°C/350°F/ Gas 4. Place the pumpkin on a baking tray, sprinkle with sea salt and freshly ground black pepper and drizzle with the olive oil. Roast in the oven for about 12 minutes or until tender.

Increase the oven temperature to 250°C/475°F/Gas 9 or its highest temperature. Once it has reached the temperature it will take about 15 minutes for the pizza stone to heat up. Lightly dust a clean work surface with semolina or flour, then roll out the dough ball into a rough 30cm square that is about 3mm thick. Place the pizza base on a piece of baking paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork.

Brush the base evenly with the olive oil. Add the courgette, gorgonzola, mozzarella and roasted pumpkin, then sprinkle over the pine nuts, parsley and balsamic onion, and season to taste with sea salt and freshly ground black pepper.

Transfer the pizza onto the heated pizza stone. Cook in the oven for 5-10 minutes or until golden and crisp. While the pizza is cooking, heat the vegetable oil in a small saucepan over mediumhigh heat. Add the sage and cook for 30-60 seconds until crisp. Remove with a slotted spoon and drain on kitchen paper.

Using a pizza paddle or wide spatula, carefully transfer the pizzas to a chopping board or plate. Sprinkle over the sage leaves and serve

Balsamic onions - Makes about 280g

* 80ml olive oil
* 2 large onions, thinly sliced
* 75g caster sugar
* 170ml balsamic vinegar

Heat the olive oil in a mediumbottomed frying pan over mediumhigh heat. Add the onions and stir for 5 minutes, or until just starting to caramelise. Add the sugar and stir until dissolved. Add the vinegar and cook over low heat for about 25-30 minutes, stirring occasionally, or until the mixture is a jam-like consistency.

Recipes and photographs taken from Pizza by Pete Evans, photography by Brett Stevens (Murdoch Books, £18.99).
Recipes and photographs taken from Pizza by Pete Evans, photography by Brett Stevens (Murdoch Books, £18.99).


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