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Autumn pizza with pumpkin


Pizza base & topping

  • 1 large red onion; finely chopped
  • 1 small pumpkin; in small pieces
  • Feta cheese
  • Rocket leaves
  • Squeezy balsamic glaze
  • Pizza dough or ready made pizza base

Pizza sauce

  • 200ml passata
  • 1 tbsp dried oregano
  • 1 tsp garlic puree
  • 1 tsp brown sugar
  • 1 tbsp rapeseed oil
  • Salt & pepper

Modular surfaces or accessories

  • Pizza stone
  • Chef pan / Paella pan
  • Bamboo cutting board
  • Pizza peel


  • Coat the pumpkin and onion in a little rapeseed oil and cook in the chef pan for around 15-20 minutes, then turn to high heat for 5 minutes to caramelize. Once cooked set to oneside in a dish.
  • Place the pizza stone onto your Cadac and heat on a medium heat. Once heated turned down to a low heat prior to cooking your pizza.
  • Mix together the ingredients for the pizza base in a glass jam jar or similar, then shake to mix well.
  • Roll out the pizza dough on a floured board to a consistent thickness until the dough stops springing back – either half a ball or a full ball depending on size of pizza required.
  • Apply a thin layer of pizza sauce to the base leaving around a thumbs width around the edge. Take the caramelized onion & pumpkin and dress the pizza with this, then crumble feta cheese on the top.
  • Slide the pizza onto the stone and place the lid onto your Cadac. Cooking time is around 4-6 minutes, check the pizza after approx. 3 minutes to see how the base and top is cooking.
  • Whilst the pizza is cooking lightly dress the rocket leaves with rapeseed oil.
  • Once the pizza is cooked remove from your Cadac and dress with rocket leaves and drizzle the balsamic glaze over the entire surface.
  • Enjoy!

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