Smashing Pumpkin Pizza with Fetta Cheese 'Inspired by The Golden Greek, Theo Kalogeracos'

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza bases on a round baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the bases.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Add pizzas to the oven, cook for 10-12 minutes until the base is browned and crisp, or done to your liking.

When the pizzas are cooked, remove from oven. Drizzle garlic aioli over pizzas and sprinkle with remaining parmesan and serve hot. Enjoy!

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza bases on a round baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the bases.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Add pizzas to the oven, cook for 10-12 minutes until the base is browned and crisp, or done to your liking.

When the pizzas are cooked, remove from oven. Drizzle garlic aioli over pizzas and sprinkle with remaining parmesan and serve hot. Enjoy!

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza base on a baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the base.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Place pizza in the oven and cook for 10-12 minutes until the base is browned and crisp or done to your liking.

When the pizza is cooked, remove from oven. Drizzle garlic aioli over pizza and sprinkle with remaining parmesan and serve hot. Enjoy!

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza base on a baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the base.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Place pizza in the oven and cook for 10-12 minutes until the base is browned and crisp or done to your liking.

When the pizza is cooked, remove from oven. Drizzle garlic aioli over pizza and sprinkle with remaining parmesan and serve hot. Enjoy!

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza base on a baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the base.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Place pizza in the oven and cook for 10-12 minutes until the base is browned and crisp or done to your liking.

When the pizza is cooked, remove from oven. Drizzle garlic aioli over pizza and sprinkle with remaining parmesan and serve hot. Enjoy!

Preheat oven (and pizza stone if using) to 250°C. Dice pumpkin into 1cm cubes. Place on baking tray and drizzle lightly with oil. Season with salt and pepper. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork. If pumpkin is still a little firm, cook for another 5-10 minutes.

Place pizza base on a baking tray or other surface if you are using a pizza stone (see Tips in step one). Sprinkle grated mozzarella over the base.

When pumpkin is cooked, mix with pesto then add to pizza base. Sprinkle with cashews nut, spreading evenly.

Crumble and scatter the fetta, garlic aioli and ³⁄₄ of the parmesan over the top. Place pizza in the oven and cook for 10-12 minutes until the base is browned and crisp or done to your liking.

When the pizza is cooked, remove from oven. Drizzle garlic aioli over pizza and sprinkle with remaining parmesan and serve hot. Enjoy!