The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pumpkin, taleggio and wild rocket pizza

You'll need

500 gm Jap pumpkin, peeled 2 tbsp olive oil 1 qty pizza dough 200 gm taleggio, thinly sliced 1 tbsp thyme leaves 50 gm wild rocket   Garlic and chilli oil 125 ml (½ cup) extra-virgin olive oil 3 cloves of garlic, thinly sliced 1 long red chilli, thinly sliced


  • 01
  • Cut pumpkin into 5mm wedges and place in a roasting tray, drizzle with olive oil and season to taste with sea salt and freshly ground black pepper. Roast at 200C for 15 minutes or until tender.
  • 02
  • For garlic and chilli oil, combine oil and garlic in a small saucepan, place over medium heat and cook for 3-4 minutes or until garlic is golden, then add chilli and remove from heat. Stand until cool.
  • 03
  • On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Place a quarter of the taleggio evenly over base, top with a quarter of the pumpkin, scatter with 1 tsp thyme, season to taste, and cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Top with wild rocket, drizzle with garlic and chilli oil and serve immediately.

Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.