Roast pumpkin, goat's curd and zhoug pizza recipe

Roast pumpkin, goat's curd and zhoug pizza.
Roast pumpkin, goat's curd and zhoug pizza. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Vegetarian

Zhoug is a spicy coriander pesto from Yemen.

Ingredients

1 pizza base

2 tbsp tomato paste

¼ Japanese pumpkin

olive oil for roasting

75g goat's curd

coriander leaves, roughly chopped to serve

Zhoug (makes just under 1 cup)

1½ bunches coriander, leaves picked

8 cloves garlic, peeled

5 green chillies, seeds removed (or keep seeds if you like more heat)

3 cardamom pods

2 tbsp extra virgin olive oil

salt and pepper to season

Method

Preheat oven to 200C.

Place the sliced pumpkin on a roasting tray lined with baking paper. Drizzle with oil then roast in the oven for 35 minutes or until the pumpkin takes on some colour and softens. You want it to hold some shape so check it once or twice to ensure it hasn't turned to caramelised mush.

While the pumpkin is cooking prepare the zhoug by placing all ingredients in a food processor and blitz into a rough paste. Place in the fridge until ready to use.

Spread the pizza base with the tomato paste. Layer the cooked pumpkin then crumble over the goat's curd.

Place pizza on a pizza tray or baking tray and cook in the oven for 15 to 20 minutes or until the pizza base is cooked to your liking.

Remove and drizzle over the zhoug, top with freshly chopped coriander and serve immediately.

See more of Katrina's pizza toppings here