Pumpkin and Ricotta Pizza
This recipe, devised by the founder of Hoxton-based pizzeria Radio Alice, is made from 100% organic sourdough with toppings that are perfect for autumn.
Featuring Hokkaido pumpkin, ricotta, mushroom and baby spinach leaves, this is a truly seasonal slice - why not use up your leftover pumpkins from Halloween, to make this into a tasty zero-waste feast?
- Ricotta, 150g
- Hokkaido Pumpkin, 91g
- Acacia Honey, 5g
- Mustard Seeds, 1g
- Baby Spinach, 10g
- Mushrooms, 50g
- Black Peppercorns, 5g
- Salt, 10g
- Garlic, 5g
In a bowl, mix ricotta, salt & pepper and cool in the fridge.
Cut the pumpkin in half and remove the seed, then cut into cubes, keeping skin on.
Put the cubes in a oven tray, season with honey, salt, mustard seeds, and a garlic clove and roast in the oven at 180°c for 15 min, before allowing to cool.
Wash the mushrooms and slice them thinly, before seasoning with salt.
Rinse the baby spinach and dry properly, then set aside.
Stretch out your pizza dough so it's roughly 27cm wide. Spread all the ricotta across the base with spoon, before adding the pumpkin and mushroom slices.
Cook the pizza for 4 minutes in the oven