The mixture of butternut pumpkin and sage is a flavour-match made in heaven, especially in the autumn. This pizza is topped with addictively crispy “fried” sage leaves, usually made by fring the leaves in oil until crispy. But we have a trick to spare you from having to deal with the mess of frying. Just spray the leaves with cooking spray and microwave for a minute or two. Using this method means less fat and less mess. You’ll never fry them again.
400 g, peeled
Fresh pizza dough
250 g, (1 x 250g dough ball)
½ cup(s), (130g)
Light mozzarella cheese
¾ cup(s), grated, (90g)
Grated parmesan cheese
12 g, (12 leaves)
1 tbs, for dusting
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Place pumpkin on 1 prepared tray. Drizzle over oil, season with salt and pepper and toss well. Spread evenly over tray. Bake for 20 minutes or until pumpkin is tender and lightly browned.
- Meanwhile, prepare dough following packet instructions. Roll out dough to a 35cm-long oval on a lightly floured surface. Transfer to prepared tray.
- Spread passata evenly over dough, leaving a 2cm border. Sprinkle with cheeses and top with pumpkin and sage. Bake for 10-15 minutes, until crust is crisp and cheese is lightly golden. Transfer pizza to cutting board. Cut into 8 slices.
TIP: Fresh pizza dough and packaged chopped butternut pumpkin are available from major supermarkets.