I had some pumpkin left over from making pumpkin ravioli, so I decided to make pizza and use it as part of the topping.  We also had some leftover slow roasted lamb.  We added some toasted pine nuts, a favourite of Constance, and some creamy goats cheese feta from Meredith’s Farm, a staple in our fridge.  You’ll need a packet of yeast, which you can get from the flour section of most supermarkets.

It is nearly an hour for us to drive to Scone, so takeaway pizza is only an option on the way home.   Most of the time we just make our own.  We use the Women’s Weekly Food recipe, which I’ve included here.  We cheat a little and buy a jar of pizza sauce, but the link to the recipe above gives you a good basic tomato sauce recipe.


  • 2 teaspoons (7g) dry yeast
  • 2/3 teaspoon caster sugar
  • ¾ cup (180ml) warm water
  • 2 cups (300g) plain flour, semolina or 00 flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Olive oil spray
  • 1 jar of tomato sauce
  • ¼ butternut pumpkin (already cut into small pieces and roasted for 30 mins in 200º oven)
  • Pine nuts to sprinkle
  • 100g goats cheese feta
  • 100g mozzarella cheese

We use semolina flour and find it makes the dough a little stronger or you could also use 00 flour.


Pizzas cook well in a really hot oven.  So turn the oven on as hot as it goes!

Combine yeast, sugar and water in a small bowl and cover.  Stand in a warm place about 10 minutes, or until frothy.

Sift the flour and salt into a large bowl.   Stir in the yeast mixture and olive oil and mix to a soft dough.   Bring the dough together with your hands.   Add a little extra water, if necessary, to make sure all ingredients are incorporated.

Knead dough on a lightly floured surface for 10 minutes, or until smooth and elastic.   Push the dough with the heel of your hand, and give it a quarter turn each time.   This sounds like a long time but I usually do it while I’m chatting to someone.  The kids all like to knead their own little balls of dough, so I try to swap them over to make sure they’re all kneaded enough!

Place the dough in a lightly oiled large bowl and cover. Stand in a warm place about 1 hour, or until doubled in size.

“Punch” the dough down with your fist, then knead on a lightly floured surface until smooth. Roll out as desired, bearing in mind the size of the baking tray, you’re going to bake it on.

Grab a round or square tray, or if you don’t have those shapes, a rectangular tray will do.  Put some baking paper down and then spray the baking paper with olive oil spray.  Pop the base that you’ve rolled out onto the baking paper.

Spoon some tomato sauce and cover roughly evenly with the back of the spoon over the entire pizza base.  Add your topping as you like.  Start with your meat and vegetables, then pine nuts and feta, and lastly sprinkle mozzarella over the top.  Pop it in the oven for 5-10 minutes.  Watch closely.  It’s a hot oven so it won’t take long at all.  Once the cheese is has melted and browned ever so slightly, take it out.

Slide the baking paper with the pizza onto a chopping board and cut into pieces as you like.