Full of rich and beautifully balanced flavors, this fall-inspired pizza from Andy Lees (@pizza48streetfood) is the perfect cosy treat. With tangy-sweet balsamic onions, creamy fior di latte, and nutty roast pumpkin. If you fancy, a sprinkle of crumbled blue goats cheese also works wonders to compliment the unique flavors in this pizza.
Makes 1x 12”/16” pizza
8.8/11.6oz (250/330g) classic pizza dough
200g pumpkin / butternut squash peeled and cut into small wedges (makes enough for 3 - 4 pizzas)
1-2tbsp Extra virgin olive oil, plus extra for drizzling
Pinch sea salt
1 medium red onion - peeled and finely sliced
1tsp balsamic vinegar
60g Fior di latte - Napoli cut
1tbsp toasted pine nuts Extra virgin olive oil
Sage leaves - finely shredded
Crumbled blue goats cheese, to taste (optional)
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Preheat your conventional oven to 428˚F (220˚C). Toss the chopped pumpkin/butternut squash in olive oil, then place on a baking tray. Sprinkle with sea salt and bake for 40 minutes, rotating the tray halfway and turning the oven down to 356˚F (180˚C) for the final 20 minutes. Once cooked, remove and let cool completely.
Heat a splash of olive in a large frying pan, then add the sliced onions and let sweat on a low heat for 30-40 minutes, stirring frequently to avoid burning. After 30 minutes or so, the onions should be a lovely dark colour. Add a teaspoon of balsamic vinegar and cook for a further 5 mins. Remove from heat and let cool completely.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. First top with an even layer of cheese, then add as much of the roast pumpkin/squash as you like, Andy recommends around 12x 2cm chunks for a 12” pizza. Scatter the balsamic onions sparingly on top, and finish with an extra drizzle of olive oil.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to rotate regularly to ensure an even cook.
Remove the cooked pizza and transfer to a wooden board. Top with toasted pine nuts and finely shredded sage leaves.