Zhoug is a spicy coriander pesto from Yemen.
2 tbsp tomato paste
¼ jap 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
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.