Pumpkin pancetta pesto and rosemary pizza

Love Pizza? Try this ‘white’ pumpkin pancetta pesto and rosemary pizza recipe which is so simple to make and seriously delicious. You could end up converted like us!

  • Prep Time

    15 Minutes
  • Cook Time

    20 Minutes
  • Serves

    4 People


  • 4 x 24cm premade pizza bases (dough) If your time poor you can buy these
  • 400g Kent or butternut pumpkin peeled deseeded and sliced in very thin strips using a peeler
  • 2 cups grated mozzarella cheese
  • 8 pancetta slices roughly torn
  • ½ cup basil pesto
  • freshly ground black pepper
  • extra virgin olive oil to drizzle
  • 2 sticks of fresh rosemary
  • extra fresh rosemary leaves for garnish

You'll Need

  • Multix Cling
  • Multix Alfoil
  • Multix Bake


  1. Preheat oven to 220°C or heat pizza oven to medium hot.
  2. Place pizza bases on oven trays lined with Multix bake and spread each one generously with grated mozzarella.
  3. Top with thin slices of pumpkin and torn pancetta slices. Finish with small dollops of pesto and a sprinkle of fresh rosemary leaves and freshly ground black pepper.
  4. Bake for 15-20 minutes until the base is cooked through and the topping golden.
  5. Sprinkle with extra rosemary leaves and serve with a crisp green salad.