Roasted garlic pumpkin, sage & ricotta spelt pizza

Prep Time: 30 minutes
Cooking Time: 30 minutes
No of Serves: 4

Recipe courtesy of Jalna


600g pumpkin, peeled, cut into 1.5m thick slices

1 tablespoon chopped sage

4 garlic cloves, thinly sliced

11/2 tablespoons extra-virgin olive oil, plus extra to drizzle

250g spelt flour

1 tablespoon baking powder

11/4 cups Jalna Greek Natural Yoghourt

½ cup passata

2/3 cup grated mozzarella

60g baby rocket

Nutrition Information (per serve)

Energy 2130 kJ (509 calories)
Protein 18g
Total Fat 20g
Carbohydrates 58g
Saturated Fat 7g
Sugars 14g
Sodium 128mg


  1. Preheat oven to 220˚C or 200˚C fan-force. Line a baking tray with baking paper.
  2. Toss pumpkin, sage, garlic and half of oil in a large bowl. Arrange in a single layer on prepared tray. Roast for 12 minutes or until just tender.
  3. Meanwhile, place flour, and baking powder in a large bowl. Whisk to combine. Add ¾ cup yoghurt and 2 teaspoons oil. Stir until dough forms a ball. Divide dough into 2 batches. On a lightly floured surface, working 1 batch at a time, knead into a ball. Roll out to a 30cm circle. Place on a greased baking tray. Spread half of passata over dough. Top with half of pumpkin, sage and garlic. Sprinkle with half of mozzarella. Repeat with remaining dough and toppings.
  4. Increase oven to 240˚C or 220˚C fan-force. Bake pizza for 10-12 minutes or until dough is golden. Top with rocket and dollop over remaining yoghourt. Season and drizzle with extra oil to serve.