- Prep time: 30 minutes
- Calories: 630
We present another smash hit from The Golden Greek and the very popular Theo & Co Pizzeria - find them in Leederville or East Vic Park! With 3 cheeses and a healthy serve of sweet roast pumpkin, there is much to love about this recipe.
- 1 of Pizza Base
- 90 g of Mozzarella (Grated)
- 40 g of Cashew Nut Pieces
- 300 g of Kent Pumpkin
- 30 g of Thickened Cream
- 35 g of Fetta Cheese
- 1 of Garlic Clove
- 2 Tbsp of Parmesan (Shredded)
- 2 Tbsp of Pesto
Preheat Oven & Roast Pumpkin:Preheat oven to 250°C. Dice pumpkin into 1 cm cubes. Place on a lined baking tray and drizzle lightly with olive oil. Season with salt and pepper and toss to thoroughly coat. Place pumpkin in the hot oven and roast 10-15 minutes, or until golden brown and tender when pierced with a fork.
Prepare Base:Spread grated mozzarella over the pizza base.
Add Pumpkin & Cashew Nuts:When pumpkin is cooked, mix with pesto then add to pizza and sprinkle over cashew nuts, spreading evenly.
Add Garlic Sauce & Cheeses:Peel and mince the garlic. Add to the cream, then drizzle over the garlic sauce. Scatter fetta and 3⁄4 of the parmesan over pizza, crumbling as you add. Add pizza to the oven, cook for 10 - 12 minutes until the base is browned and crisp or done to your liking.
You Plate It:When the pizza is cooked, remove from oven. Sprinkle with remaining parmesan and serve hot. Enjoy!