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Pumpkin and blue cheese pizzas recipe

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If your ideal Friday night-in features pizza, we have just the recipe. This super-tasty creation is topped with roasted chilli pumpkin and tangy blue cheese, perfect for a spooky Halloween dinner, but we think it's too good to save for one night a year! See method

Serves 4
1 hr 10 mins
570 calories / serving
Freezable
Vegetarian

Ingredients

500g pumpkin or butternut squash, scrubbed, deseeded and cut into 1cm slices
2 red onions, cut into wedges
1 tsp crushed chillies
1 tbsp olive oil
3 tbsp maple syrup
2 x 2-pack sourdough pizza bases
180g fresh arrabbiata sauce
250g pack pizza mozzarella, drained and torn
150g British blue Stilton, crumbled
4 fresh thyme sprigs, leaves picked

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2390kj
570kcal 29%
Fat
23g 32%
Saturates
7g 37%
Sugars
16g 18%
Salt
1.5g 26%

of the reference intake
Carbohydrate 70.1g Protein 18.7g Fibre 4.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Add the pumpkin and onion to a large baking tray, scatter with the crushed chillies, then drizzle with the oil and 2 tbsp maple syrup. Season, toss to coat, then roast for 25-30 mins or until tender and golden.
Spread the pizza bases with the arrabbiata sauce, leaving a 1cm border. Arrange the pumpkin and onions on top, then scatter with mozzarella and blue cheese.
Bake for 7-9 mins until golden and crisp, then scatter over the thyme and drizzle with the remaining 1 tbsp maple syrup. Any leftover pizza will keep in the fridge for 3-4 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pizza recipes