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Pumpkin Pizza Recipe (with Video)

Gluten, Shellfish-free, Mushroom-free

Discover our Pumpkin Pizza Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 12min


Pizza Dough
- 850 g pizza flour
- 500 g water
- 1 package dry yeast
- 15 g Sugar
- 15 g Salt
- 1 tbsp Extra virgin olive oil
Pumpkin Cream
- 500 g pumpkin
- 150 ml cooking cream
- 70 g Parmesan/Grana Padano
- water, as needed
Assembly and Baking
- pizza dough, prepared as per instructions
- pumpkin cream
- 20 g Parmesan cheese, grated
- 1 tsp Extra virgin olive oil
- 100 g Mozzarella di Bufala
- 50 g Prosciutto Crudo
- 20 g fresh arugula
- 1 tsp balsamic vinegar cream
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Pizza Dough
1. In a bowl, mix yeast, salt, olive oil, and sugar in warm water. Stir until the yeast is dissolved.
2. Pour the yeast mixture onto the pizza flour and mix thoroughly until a dough forms.
3. Refrigerate the dough for 24 hours.
4. Take the dough out of the fridge 5-6 hours before using it. Shape it into 6 balls, brush them with olive oil, and cover them to allow room for growth.
Pumpkin Cream
1. Preheat the oven to 200°C/390°F.
2. Bake the pumpkin for 30 minutes.
3. In a pan, combine the roasted pumpkin, cooking cream, and grated Parmesan/Grana Padano. Gently boil for 3 minutes. Add water if needed to achieve a creamy consistency.
Assembly and Baking
1. Roll out the pizza dough and spread it with the cooled pumpkin cream.
2. Grate Parmesan cheese over the cream and drizzle with extra virgin olive oil.
3. Bake at 250°C/480°F for about 12 minutes or until the crust is golden.
4. After baking, top the pizza with Mozzarella di Bufala, Prosciutto Crudo, fresh arugula, and a drizzle of balsamic vinegar cream.

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