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Ingredients
Method
- 400g peeled Kent pumpkin, sliced 5mm thick
- 1 red onion, cut into thin wedges
- 2 tablespoons olive oil, plus extra for the sage
- 2 pizza dough balls (about 250g each), at room temperature
- 150g mozzarella, torn
- 100g gorgonzola dolce, crumbled
- 8 sage leaves
- 40g walnuts, roughly chopped
- 1 tablespoon honey
- 1 handful rocket
- Heat the oven to 240°C with two baking trays inside. Toss the pumpkin and onion with the oil and a good pinch of salt, spread on a lined tray and roast for 20 minutes until tender and golden at the edges.
- Stretch each dough ball into a rough round on baking paper. Scatter over the mozzarella, pumpkin, onion and gorgonzola, then slide onto the hot trays and bake for 8 to 10 minutes until the crust blisters.
- While the pizzas bake, fry the sage in a splash of oil for 30 seconds until crisp. Top the pizzas with the sage, walnuts and rocket, then drizzle with honey.
20 minutes, plus 20 minutes roasting and 10 minutes baking
4 serving (Makes 2 pizzas)
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