Roast Pumpkin & Blue Cheese Pizza
We love when bold flavours come together in perfect harmony, and roast pumpkin with blue cheese is exactly that.
The natural sweetness of roasted pumpkin cubes balances beautifully with the sharp, creamy bite of blue cheese. Add in the mellow stretch fresh mozzarella, the nutty crunch of toasted pine nuts, and a hint of oregano, and you’ve got a pizza that feels both comforting and sophisticated.
Finished with a drizzle of extra virgin olive oil, this pie is hearty yet elegant, rustic enough for a cosy night in, but refined enough to impress. Perfect for autumn evenings or whenever you’re craving a pizza that’s a little different but utterly delicious.
Pumpkin & Blue Cheese Pizza
Roast pumpkin brings a caramelised sweetness that pairs beautifully with the bold tang of blue cheese, all tied together with creamy mozzarella, crunchy roasted pine nuts, and a healthy drizzle of extra virgin olive oil. Follow our step-by-step instructions and you'll be indulging in a slice of this delicious pizza in no time. Bon appétit! And don't forget to check out some of our other home pizza recipes for inspiration for your next pie day!
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
- Blue cheese
- Roasted pumpkin
- Toasted pine nuts
- Dried oregano
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our 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 Cheese: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 into mozzarella into medium-sized pieces. Tear or cut blue cheese into small cubes. Set both cheeses 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 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. Sprinkle dried oregano over the pizza and finish with a light 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, and one final drizzle of EVOO if desired. Slice, serve, and enjoy the perfect balance of sweet roasted pumpkin, sharp blue cheese, and the crunch of toasted pine nuts.
Tried this recipe?Let us know how it was!
