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.