There are a few steps to this recipe- it can seem a bit daunting but all the elements can be prepared up to 3 days in advance and brought together on the day you plan to cook the pizzas- and it’s definitely one that’s worth the effort!
Pumpkin, N’Duja & Ricotta Pizza
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, and set to one side to go on the pizza after it comes out of Roccbox.
Put all the roasted pumpkin ingredients in a tray, season and cover with tin foil. Turn the flame down to low on Roccbox and roast for 8-10 minutes rotating halfway through.
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 N’Duja, roasted pumpkin and mozzarella.
Cook the pizza and top with the toasted seeds as soon as it comes out of Roccbox.
For the roasted pumpkin;
125g Pumpkin, diced
1 Sprig Rosemary
Pinch Chilli Flakes
1 Tbsp Olive Oil
For the pumpkin puree;
125g Pumpkin, roughly chopped
For the ricotta sauce;
5 Tbsp Ricotta
2 Tbsp Olive Oil
For the toasted seeds;
50g Pumpkin Seeds
1 Tbsp Soy Sauce
2 Dough Balls
10-12 Tbsp N'Duja Sausage