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Pumpkin, sausage and rocket pesto pizza recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress your guests with multiple servings of delicious pumpkin, sausage, and rocket pesto pizza!
Ingredients:
  • 600g butternut pumpkin, seeded, thinly sliced
  • 1 red onion, cut into thin wedges
  • 560g Australian Chicken Sausages with Parsley, casings removed
  • 2 large pizza bases
  • 100g mozzarella
  • 1 fennel, thinly sliced, fronds reserved
  • 120.00g pkt Baby Rocket
  • 2 tsp balsamic vinegar
  • 250.00 ml basil leaves
  • 25g parmesan
  • 40g pine nut
  • 1 garlic clove, crushed
  • 80ml olive oil
Instructions:
  • Preheat your oven to 220°C and heat a barbecue grill or chargrill on high. Spray the pumpkin and onion with olive oil spray and grill in batches for 1 minute on each side until lightly charred and tender. Transfer the grilled pumpkin and onion to a plate.
  • Heat a large frying pan over medium-high heat. Add the sausage and cook, using a wooden spoon to break it into lumps, until browned, about 5 minutes.
  • Prepare the rocket pesto by blending the rocket, basil, parmesan, pine nuts, and garlic in a food processor until finely chopped. While the processor is running, gently pour in the oil until fully incorporated. Season to taste.
  • 1. Place pizza bases on 2 baking trays and spread evenly with half of the rocket pesto. 2. Sprinkle half of the mozzarella on top of the pesto. 3. Arrange pumpkin, onion, sausage, and half of the sliced fennel on the pizzas. 4. Sprinkle the remaining mozzarella on top. 5. Bake the pizzas for 15 mins, swapping the trays halfway through baking, until the mozzarella melts and the bases are golden brown.
  • Toss rocket, remaining sliced fennel, and reserved fennel fronds in a bowl. Drizzle with oil and vinegar, mix well.
  • Spread the fennel mixture over the pizzas and generously drizzle with the rest of the pesto.

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