Trish Deseine’s Pumpkin Spinach & Blue Cheese Pizza


The sweetness of pumpkin marries well with the sharpness of blue cheese in this unusual pizza

Serves 4

½ butternut squash (or a large slice of pumpkin), peeled, seeded, and cut into pieces
• 2 tbsp maple syrup
• 1 tsp olive oil
• large handful fresh baby spinach leaves (or a few cubes frozen chopped spinach, defrosted)
• 1 ready-made pizza base
• 75g buffalo mozzarella
• 50g creamy blue cheese
• olive oil
• salt and pepper

1 Preheat the oven to 200°C, season the squash, and toss in the maple syrup. Spread out on a baking sheet and roast in the oven for 30 minutes, or until tender. Set aside.
Heat the oil in a large frying pan set over medium heat, add the spinach leaves and briefly wilt, then season and set aside.
3 Put the pizza base on a baking sheet. shred the mozzarella and evenly distribute the pieces all over the dough. Crumble over the blue cheese and dot all over with the spinach and squash.
4 Bake for 10–15 minutes, or until golden and crisp at the edges and the cheese is bubbling.

Recipe extracted from ‘C’est Bon’ by Trish Deseine, published by Flammarion, RRP £22.50

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