Chicken, pumpkin & feta pesto pizza

• 550g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
• 2 tbs olive oil
• 4 chicken thigh fillets, excess fat trimmed
• 2 (about 220g each) plain bought pizza bases
• 150g Copperpot Basil with Cashews & Parmesan Chunky Dip
• 1 large roasted red capsicum, thickly sliced
• 150g soft feta, crumbled
• 40g (1/2 cup) finely grated parmesan

1. Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle over 1 1/2 tablespoons of oil. Season with salt and pepper. Bake for 15 minutes or until tender. Set aside to cool.
2. Meanwhile, preheat a chargrill on high. Brush the chicken with remaining oil. Season with salt and pepper. Cook on grill for 5 minutes each side or until charred and cooked through. Transfer to a plate. Set aside to cool slightly. Thickly slice.
3. Increase oven temperature to 240°C. Place pizza bases on 2 baking trays. Spread with the dip. Top with chicken, pumpkin and capsicum. Sprinkle with feta and parmesan.
4. Bake for 15-20 minutes or until the bases are crisp and the parmesan melts.

Caramelised pumpkin pizza

• 40g unsalted butter
• 1/2 butternut pumpkin, cut into 1cm cubes
• 1/2 cup (125ml) chicken or vegetable stock
• 1 tbs dark brown sugar
• 100g baby spinach leaves
• 2 large ready-made pizza bases
• 125g Taleggio* cheese, sliced
• 1 tsp thyme leaves, chopped
• Olive oil, to drizzle

1. Heat the butter in a large frypan over low heat, add the pumpkin and cook gently, stirring occasionally, until just tender. Add stock, 1/4 cup water and the sugar, then bring to a simmer and cook for 5 minutes or until most of the liquid has evaporated and pumpkin has caramelised. Add the spinach and stir until just wilted.
2. Preheat the oven to 200°C.
3. Scatter pizza bases with pumpkin mixture, top with Taleggio and thyme, then drizzle with oil. Bake for 10 minutes or until base is crisp and cheese is bubbling. Cut into wedges to serve.

Maple-glazed pumpkin & blue cheese pizzas

• 500g Jap (Japanese) pumpkin
• 1 tsp each chilli flakes and cumin seeds
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) pure maple syrup
• 2 pizza bases
• 100g grated mozzarella
• 100g mild blue cheese, crumbled
• 100g rocket leaves
• 1 tbs balsamic vinegar

 
 

1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.