Chill Pumpkin Pizza with Goats Cheese & Maple Syrup

November 21, 2023

Chill Pumpkin Pizza with Goats Cheese & Maple Syrup

55 minutes
NaN Serves

Pizza is pretty much universally loved plus its easy to share with family & friends! So, if you are craving some delicious pizza, try this version from our friends at El Diablo - it's our favourite pizza recipe!


  • To Make Tomato Sugo:
  • 1 tablespoon olive oil
  • 1\/2 tablespoon minced garlic
  • 2 cans whole peeled tomatoes
  • 1 teaspoon pepper and sea salt
  • 10 fresh basil leaves
  • To Make Pizza Topping:
  • 2 tablespoons olive oil
  • half a medium sized butternut pumpkin
  • 1 tablespoon cummin seeds
  • 1\/2 tablespoon chilli flakes
  • 2 tablespoons maple syrup
  • 100 grams mozzarella
  • To Make Pizza Bases (5):
  • 296 grams bakers flour (10% protein)
  • 197 grams semolina (fine)
  • half teaspoon yeast (dry)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 315 grams water
  • 1 teaspoon olive oil


  1. To Make the Pizza Bases - \rAdd Flour, Semolina, Yeast, Salt, Sugar to mixer bowl\rUsing paddle attachment mix for 1 minute to distribute dry ingredients\rAdd Water then Olive Oil. This reduces the Olive Oil clumping in the dry ingredients Fit dough hook\rMix on 1st speed for two minutes, then mix on 2nd speed for two minutes\rThe dough should be smooth and easy to stretch\rTurn out onto a lightly oiled surface. (use canola spray).\rUsing a scale cut dough into 160 gm pieces.\rForm into balls.\rRest covered in lightly oiled clingwrap for 10 minutes to allow the gluten to relax.\rOn lightly floured surface, use a rolling pin to roll ball out to 2- 3 mm which should give you a base just over 9 inches.\rPlace on lightly floured pizza peel and top with ingredients.\r
  2. To Prepare Tomato Sugo & Topping - \rently fry garlic in olive oil for 1 min (medium heat - don't burn garlic) \rAdd canned tomatoes, stir \rShred & add basil leaves, stir \rAdd pepper & sea salt, stir \rLet sugo boil and then turn down heat and simmer for 20-30minutes \rTurn off heat, blitz with a hand held blender. Let sauce cool down & refrigerate until pizza bases are ready. \rPre-heat oven to 240 degrees (C) \rCut pumpkin into thin wedges (about 1 cm thickness) and place in a bowl and toss pumpkin in olive oil \rPlace pumpkin wedges on a tray with baking paper \rMix chilli flakes and cumin seeds in a bowl \rUsing a teaspoon sprinkle cumin & chilli flakes over pumpkin wedges, turnover wedges and sprinkle with cumin and chilli mixture \rPlace in oven for about 15 minutes until just slightly softened. \r
  3. To Assemble Pizza and Cook - \rSpread tomato sugo over pizza base \rCover base with mozzarella \rPlace cooked pumpkin wedges with cumin & chilli over pizza base \rCrumble goats cheese evenly over pizza. \rPreheat oven (& stone) or pizza maker or wood fired oven \rCook pizza on a stone in the oven or in pizza maker\/wood fired oven at 380-400 degrees Celsius \rRemove when cooked (3-5 minutes) \rDrizzle with lots of maple syrup, to finish. \r