Butternut Pumpkin, Pesto & Burrata Pizza

Ribbons aren’t just for wrapping presents! Add texture and colour to this pesto-topped vegetarian pizza using delicate strands of butternut pumpkin, finished with creamy burrata and fresh, peppery arugula.Ingredients

Makes 1x 12”/16” pizza250/330g (8.8/11.6oz) classic pizza dough 50g (2oz) butternut pumpkin, peeledOlive oilSalt & pepper50g (2oz) burrata125g (4.4oz) fresh pestoHandful of rocket (arugula)Handful of pine nutsHandful of pepitasChilli flakesMethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.Using a vegetable peeler, shave the butternut pumpkin into long, thin ribbons. In a bowl, drizzle the butternut pumpkin ribbons with a little olive oil, plus salt and pepper to taste.Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Using a large spoon or ladle, spread the pesto evenly across the pizza dough base. Add the butternut pumpkin ribbons, pine nuts and pepitas.Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.Once cooked, remove the pizza from the oven. Add spoonfuls of the burrata, and top with the arugula, chilli flakes and a drizzle of olive oil. Serve straight away.