Roasted Vegetable and Mozzarella Pizza

This classic mix of Italian antipasti on top of our charcoal pizza dough is perfect for great al fresco dining. Stock up on fresh vegetables and pasta sauce for this tasty homemade pizza topped with antipasto favourites.


1/2 small butternut squash, peeled, deseeded and cut into 1cm slices
1/2 red pepper, deseeded and cut into chunks
1 tbsp olive oil
Salt and Pepper
1 ball sourdough pizza dough
2-3 tbsp tomato pizza sauce
2 handfuls grated mozzarella
1/2 red onion, peeled and cut into thin wedges
1 tbsp goat’s curd
1 tbsp fresh pesto
1/2 tbsp pine nuts, toasted


  1. Preheat oven 200ºC.
  2. Tip the butternut squash and red pepper into a large baking tray and toss in the olive oil and salt and pepper. Roast for 30-35 minutes or until tender and starting to caramelise.
  3. Turn the oven up to 250ºC.
  4. Stretch out the pizza dough into a 12” round and lay onto a floured heavy baking tray.
  5. Cook for 2-4 minutes until the dough is just starting to puff up.
  6. Spread the tomato sauce over the base and scatter over half of the grated mozzarella.
  7. Top with the roasted butternut squash, red pepper and red onion. Dot over the goat’s curd and pesto and sprinkle over the remaining grated mozzarella.
  8. Cook for 8-10 minutes, turning halfway through. Scatter with the pine nuts to serve.