Pumpkin, Blue Cheese, Nduja, Red Onion & Pine Nuts Pizza
At My Husband Makes Pies, we’re not shy about piling on bold flavours, and this one’s no exception. Today’s loaded pie celebrates savoury richness, sweetness, heat, and crunch, all working in perfect harmony.
We start with roasted pumpkin, which brings a natural sweetness and buttery texture to this pizza’s topping combination. These roasted pumpkin pieces are joined by creamy fresh and low-moisture mozzarella for melt and stretch, and pockets of punchy blue cheese that add sharp, tangy depth, Along with our favourite pizza topping at the moment, ’nduja, the fiery, spreadable Calabrian sausage that melts into the cheese, infusing the pie with a smoky, spicy kick.
Thin slices of red onion brighten things up with a sweet crunch, and roasted pine nuts bring a buttery nuttiness and a lovely bit of textural contrast. A light drizzle of extra virgin olive oil before baking ties everything together and enhances the flavours with a rich finish.
This pizza is a powerhouse—sweet, sharp, spicy, and crunchy, with every bite offering something a little different. A proper celebration of flavour, and one we’ll definitely be making again.
Pumpkin, Blue Cheese, ’Nduja, Red Onion & Pine Nut Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 frying pan (to toast pine nuts)
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Blue cheese
- Red onion
- Nduja
- Roasted pumpkin
- Toasted pine nuts
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our hybrid room temperature and cold fermentation dough recipe, opting for a 72 hour fermentation period.You will need to prepare the dough at least 24 hours ahead of time.
- Roast Pumpkin: Preheat your oven to 200°C. Cut the pumpkin into medium-sized cubes. Roast for around 40 minutes, or until golden and tender. Set aside to cool.
- Toast Pine Nuts: Add pine nuts to a dry frying pine. Turn the heat to low and stir regularly until the nuts are fragrant and golden brown. Remove pine nuts from the pan and leave to cool.
- Prepare Cheeses:Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Tear or cut blue cheese into small cubes. Set all cheeses aside for assembly.
- Prepare Red Onion: Finely slice red onion into rings. Set aside for assembly.
- Preheat Oven:Outdoor Pizza Oven: If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.Home Oven: Place pizza steel or stone inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe.Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Distribute mozzarella cheeses evenly across the dough, ensuring the pieces are around 2 cm in diameter and spaced at least 1.5 cm apart.Add blue cheese cubes, followed by roasted pumpkin pieces. Scatter small amounts of ’nduja across the surface. Top with red onion slices and finish with a drizzle of extra virgin olive oil.
- Bake Your Pizza:Outdoor Pizza Oven: Launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to prevent burning.Home Oven: Launch pizza onto a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving:Once the pizza is done, remove from the oven and place on a serving board. Finish with a generous sprinkle of roasted pine nuts. Now it's time to enjoy your delicious homemade pizza with pumpkin, blue cheese, ’nduja, red onion & pine nuts.
