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Pumpkin, N’Duja & Ricotta Pizza

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There are a few steps to this recipe- it can seem a bit daunting but all the elements can be prepared up to 3 days in advance and brought together on the day you plan to cook the pizzas- and it’s definitely one that’s worth the effort!

1

To make the puree, pop all the ingredients in a pan, season, and reduce until almost all the liquid has gone and blitz to a smooth puree.

2

For the ricotta sauce, add the oil to the ricotta and season well.

3

Toast the pumpkin seeds with the soy sauce until beginning to colour and pop, and set to one side to go on the pizza after it comes out of Roccbox.

4

Put all the roasted pumpkin ingredients in a tray, season and cover with tin foil. Turn the flame down to low on Roccbox and roast for 8-10 minutes rotating halfway through.

5

Now (finally!) it’s time to build your pizza! Open the dough ball into a skin, top with the ricotta sauce and slop about the pumpkin puree before adding the N’Duja, roasted pumpkin and mozzarella.

6

Cook the pizza and top with the toasted seeds as soon as it comes out of Roccbox.

Serves
2-4
Oven Temp.
450°C
Ingredients
For the roasted pumpkin;
  • 125g Pumpkin, diced
  • 1 Sprig Rosemary
  • Pinch Chilli Flakes
  • 1 Tbsp Olive Oil
For the pumpkin puree;
  • 125g Pumpkin, roughly chopped
  • 75ml Milk
  • 25g Butter
For the ricotta sauce;
  • 5 Tbsp Ricotta
  • 2 Tbsp Olive Oil
For the toasted seeds;
  • 50g Pumpkin Seeds
  • 1 Tbsp Soy Sauce
  • 2 Dough Balls
  • 10-12 Tbsp N'Duja Sausage
  • 120g Mozzarella
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