Living an additive-free lifestyle doesn’t mean you need to miss out on the yummy stuff in life – in fact, it’s the opposite!  Food becomes tasty, it becomes real, and you’re not left over with that hangover bloating feeling, especially the next morning.  Hands up if you’ve ever had takeaway and felt like crap the next morning?  This feeling actually used to be my ‘normal’ I just put it down to ‘being a tired person’.

Did you know my second job, as a 17-year-old, was at Domino’s Pizza?  Yep, I was a Domino’s girl, but after working in the store I worked in, I swore I’d never eaten a takeaway pizza again (I did lie to myself as if that’s ever happened!!).

Anyway, I have majorly digressed…

Spinach, pumpkin and feta pizza is my favourite combination, it’s what I have if I ever get a pizza at a cafe or the local tavern, and it’s certainly what I make at home!  So I hope you give it a go and let us know what you think.

You will need one batch of pizza dough, so make sure to have this made before starting. You can make this in advance and freeze it, great for a time-poor night or the Friday ‘I can’t be bothered cooking’ night (for more tips on the pizza bases, see that recipe).

Related Recipe: Pizza Dough

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Jo x

June 5, 2018
  • 15m
  • 15m
  • 30m
  • 1

Ingredients

  • One batch of pizza dough (recipe linked above)
  • 2 tbsp. tomato paste
  • 1 c diced pumpkin
  • 1 handful of baby spinach
  • 50 g feta cheese (more or less if you like it)
  • 1 c freshly grated cheese
  • 1/4 c sour cream (optional)

Instructions

  1. Preheat oven to 200C (fan forced) and line a pizza tray with baking paper
  2. Roll out pizza dough and place on oven tray
  3. Spread the tomato paste over the base
  4. Top with baby spinach, pumpkin, cheese and then feta cheese (I like it in that order)
  5. Cook for 12-15 mins, or until nice and golden and the base is crisp
  6. Drizzle over the sour cream and serve