Roasted Pumpkin, Camembert and Cashew Pizza

30 minutes Serves 8

For us, pizza is a way of bringing our community together. We regularly hold pizza nights on our back deck, all the neighbours come over and we catch up while pulling fresh pizza from the pizza oven. Making your own pizza needn’t be a big task. We keep the topping simple, yet delicious. This Roasted Pumpkin, Camembert and Cashew Pizza is mouthwatering on it’s own, or you can jazz it up with some fresh rocket on top.

For the pizza dough

  • 250 g bakers flour
  • 1 tsp yeast
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 20 ml oil
  • Approximately 125 ml water

For the topping

  • 500g pumpkin
  • 2 x 110g homemade camembert
  • 60g cashews
  • 2 large cloves of garlic
  • a little olive oil for roasting the pumpkin and crushing garlic


Get ready to impress. This Roasted Pumpkin, Camembert and Cashew Pizza is an unusual combination that no one will be expecting. And they’ll love it.

For the pizza dough

Mix all ingredients adjusting the water to give you a dough that will hold together and that is not to tough to work, knead until smooth and elastic, this will take approximately 10 minutes. Set aside for 1 hour to double in size.

For the Topping

While the dough is rising – peal and cut pumpkin into 2cm cubes. Toss in a little olive oil and roast on a medium to high heat for 20 minutes until golden.

Cut your homemade camembert’s in half, then into small wedges. Crush garlic in a  little oil to make a paste.

Preheat the oven to 200°c.

Knock back the dough and split into 2 roll into a 30cm round and place each pizza base onto a pizza tray.

To assemble

Divide the garlic paste into 2 and spread over the pizza bases. Top with the roasted pumpkin, homemade camembert and cashews.

Bake in hot oven until golden brown.

Your Roasted Pumpkin, Camembert and Cashew Pizza is ready to serve. So pull up by the fire, grab a glass of wine and enjoy.


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