Pumpkin, ‘Nduja & Ricotta Pizza

Recipe by Joe Boiling
Serves 2-4
Oven temp. 450 ℃
  • For the roasted pumpkin;
  • 125g Pumpkin, diced
  • 1 Sprig rosemary
  • Pinch chilli flakes
  • 1tbsp Olive oil
  • For the pumpkin puree;
  • 125g Pumpkin, roughly chopped
  • 75ml Milk
  • 25g Butter
  • For the ricotta sauce;
  • 5tbsp Ricotta
  • 2tbsp Olive oil
  • For the toasted seeds;
  • 50g Pumpkin seeds
  • 1tbsp Soy sauce
  • For the pizza's;
  • 2 Dough balls
  • 8-10tbsp 'Nduja sausage
  • 120g Mozzarella
  • There’s a few steps to this recipe – it can seem a bit daunting, however all the elements can be prepared up to 3 days in advance and brought together on the day you plan to cook the pizzas – it’s definitely one that’s worth the effort!

    Put all the roasted pumpkin ingredients in a tray, season and cover with tin foil. Roast for 15-20 minutes.

    To make the puree, pop all the ingredients in a pan, season and reduce until almost all the liquid has gone and blitz to a smooth puree.

    For the ricotta sauce, add the oil to the ricotta and season well.

    Toast the pumpkin seeds with the soy sauce until beginning to colour and pop, set to one side to sprinkle over the pizza after it comes out of Roccbox.

    Now (finally!) it’s time to build your pizza! Open the dough ball into a skin, top with the ricotta sauce and slop about the pumpkin puree before adding the ‘Nduja, roasted pumpkin and mozzarella.

    Cook the pizza and top with the toasted seeds as soon as it comes out of Roccbox.

    Watch the recipe video here.

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