Moroccan spiced goat cheese and pumpkin pizza

Many thanks to Allyson Gofton who allowed us to share her delicious, yet easy pizza, made with Drunken Nanny Goat Cheese. She says “the natural sweetness of pumpkin— boosted by baking and spiced up with Morocco’s fragrant ras-el-hanout blend — has a wonderful affinity with fresh goat cheese. Serve it embellished with handfuls of gutsy wild rocket and crunchy, crimson, jewel-like pomegranate seeds for a sensational pizza.” Spring 2019, Wairarapa Lifestyle Magazine.

Ingredients

¼ of a pumpkin, peeled and seeds removed
3 tbsp olive oil
1 to 2 tsp ras-el-hanout
1 large pizza base, pre-cooked and plain
125g Drunken Nanny Fresh Lush Goats’ Cheese
 ½ cup pomegranate seeds
 3 handfuls rocket leaves
Drizzle of lemon juice or orange-infused olive oil

Method

1. Heat the oven to 200C fan bake. Line a baking tray with baking paper.

2. Cut the pumpkin into even-sized chunks and toss with 2 tablespoons of the oil and all the ras-el-hanout. Scatter over prepared tray. Season with a little salt. Bake for 15-20 minutes or until cooked. Mash roughly.

3. Place the pizza base on a clean baking paper-lined tray. Brush the base with the remaining oil.

4. Spread the mashed pumpkin over the pizza base. Dollop the goat’s cheese over evenly.

5. Bake for 12-15 minutes or until the pizza base and the cheese have begun to brown. Scatter over the pomegranate seeds and rocket leaves and drizzle with the oil. Serve immediately.