Curried Roasted Pumpkin & Chickpea Pizza With Mint Raita Drizzle

roasted pumpkin pizza

Over the last few weeks, I’ve been non-stop craving (homemade) pizza!

I’m not sure what it is, but I could happily devour a pizza every single night right now! There’s just something about pizza that makes me so, so happy. And I know I’m not alone!

I wanted to attempt a few more Autumnal pizza recipes to make the most of the cheap, seasonal produce that’s around right now (you can pick up huge pumpkins for about 50p, for example!). This Curried Roasted Pumpkin & Chickpea Pizza With Mint Raita is what I ended up creating…

There are so many different flavours on this pizza, and I love that! There’s the slight heat from the spices, the sweetness from the pumpkin and the cinnamon and maple drizzle, and then the crunch from the chickpeas and the creamy, flavoursome raita.

In other words, food heaven! For me, at least.

If you’ve never made your own pizza base from scratch before, then you’re also in for a treat – it is so simple and easy to do, and so therapeutic, too! Plus, fresh dough always tastes like heaven and makes the house smell divine!

Anyway, if you’ve been hunting for Autumnal, seasonal pizzas, then this is one for you to try! Vegan, but I promise even meat eaters will love it!

Save a slice for me…

Sam x

Curried Roasted Pumpkin & Chickpea Pizza With Mint Raita Drizzle

Ingredients:

  • Serves 4
  • For the pizza base –
  • 1 x 7g sachet fast action dried yeast
  • 2 tbsp olive oil, plus extra for greasing
  • 1 tsp sugar (I used coconut sugar)
  • 500g (roughly 4 cups) strong white bread flour, plus extra for dusting
  • 1/2 tsp salt
  • For the marinara -(can also use tomato puree for a short cut!)
  • 3 cloves garlic, minced
  • One 400g tin chopped tomatoes
  • 1/2 red pepper, sliced
  • Handful fresh basil
  • Salt and pepper, to taste
  • For the topping –
  • One small pumpkin, peeled and sliced
  • 1 tin chickpeas, drained
  • 1.5 tsp curry powder
  • 1/2 tsp cinnamon
  • Drizzle maple syrup or raw honey
  • 1-2 tbsp coconut oil, melted
  • Salt, to taste
  • For the mint raita –
  • 1/3 cup coconut yoghurt
  • Vita Coco coconut milk, to thin
  • Small handful fresh coriander
  • Small handful fresh mint
  • 1/4 tsp cumin (to taste)
  • Half green chilli, chopped finely
  • Salt and pepper, to taste
  • Fresh rocket, to top
  • Method:
  1. Start by preparing your topping. Preheat the oven to 200C, then toss your chickpeas and pumpkin in a bowl with the remaining ingredients. Place in the oven to bake until golden and cooked and the pumpkin has caramelised (around 30-40 minutes). Remove from the oven and set aside.
  2. Next, mix the yeast, oil, sugar and 325ml warm water in a jug
    and set aside for 2 mins. Put the flour and salt in a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, bringing the flour in from the sides of the bowl until it comes together as a dough.
  3. Dust your hands and the work surface with flour. Remove the dough from the bowl and knead for 10 mins until smooth and springy. Form the dough into a ball, put in a large oiled bowl, then cover with a piece of oiled clingfilm. Leave to prove in a warm place for 1 hr or until the dough has doubled in size.

  4. In the meantime, make your marinara. Heat some coconut oil in a pan, then add the garlic. Fry gently for a few minutes, then add the chopped tomatoes and red pepper. Heat, stirring every now and then, for around twenty minutes, or until thickened. Place in the blender with the basil, seasoning and blitz smooth.

    Preheat the oven to gas 9, 240Β°C, fan 220Β°C. Place 2 floured baking trays (or pizza stones) in the oven to heat through.

  5. Turn the dough out onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide into 4 equal balls and stretch or roll out each ball, turning it as you go, until you have rough 4 circles.

  6. Spread the marinara over each base, then top with the prepared pumpkin and chickpeas. Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. In the meantime, make your raita, by mixing all ingredients together, adding the milk as desired until your achieve your perfect consistency.

    Serve each pizza scattered with rocket leaves and a drizzle of raita. Eat warm.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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