1 hour
All Year

Pumpkin and Broccolini are the stars on this veggie-loaded pizza! 🍕 Whether you’re vegetarian or not, this is one to try because we think you’ll love it, particularly on these cold winter nights.


  1. Preheat oven to 205C and arrange a rack in the middle of the oven.
  2. Place the cubed butternut pumpkin and peeled garlic cloves onto a lined baking tray. Drizzle with 1 tbsp olive oil and a pinch of salt and pepper, tossing to coat.
  3. Bake in the oven for 15-20 mins, or until the pumpkin is tender.
  4. Transfer the pumpkin and garlic to a blender. Add 1 tbsp olive oil and the maple syrup, and purée until you have a creamy, smooth mixture. Note: add more oil or a drizzle of water if needed. Adjust seasonings, then set aside.
  5. Heat a large pan over a medium heat. Once hot, add 1 tsp olive oil, broccolini, red onion, chickpeas, a pinch of salt and pepper, and the dried oregano. Sauté for 2-3 mins, stirring often, then set aside.
  6. Increase oven heat to 215C, then place the pizza base onto a lined baking tray.
  7. Top with 1 cup of the pumpkin sauce, then add the veggies and chickpeas on top. Sprinkle with a bit more oregano and parmesan cheese.
  8. Transfer the pizza to the oven, and bake for 13-18 mins, or until the crust is a nice golden brown.
  9. Once done, remove the pizza from the oven, slice and serve with extra parmesan cheese, and chilli flakes, if desired. Enjoy!

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