Moroccan-spiced pumpkin and goat’s cheese pizza
Photo by Allyson Gofton
Pumpkin’s natural sweetness — boosted by baking and spiced up with Morocco’s fragrant ras-el-hanout blend — has a wonderful affinity with fresh goat’s cheese. Serve it embellished with handfuls of gutsy wild rocket and crunchy, crimson, jewel-like pomegranate seeds for a sensational pizza.
- Heat the oven to 200C fan bake. Line a baking tray with baking paper.
- Cut the pumpkin into even-sized chunks and toss with 2 tablespoons of the oil and all the ras-el-hanout. Scatter over prepared tray. Season with a little salt. Bake for 15-20 minutes or until cooked. Mash roughly.
- Place the pizza base on a clean baking paper-lined tray. Brush the base with the remaining oil.
- Spread the mashed pumpkin over the pizza base. Dollop the goat’s cheese over evenly.
- Bake for 12-15 minutes or until the pizza base and the cheese have begun to brown. Scatter over the pomegranate seeds and rocket leaves and drizzle with the oil. Serve immediately.
Ras-el-Hanout literally means “house blend” and in its culinary home, Morocco, every cook has their own blend. I buy the ready-made Bazaar brand ras-el-hanout from Alexandra Fine Foods. If you do not have ras-el-hanout, use za’atar in its place. Leftover roast pumpkin can be coarsely mashed with the spice and frozen ready for later use.
Also try Allyson's buffalo mozzarella cheese, bacon and fennel pizza.