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Pumpkin Chorizo BBQ Pizza

Pumpkin Chorizo BBQ Pizza
Aldersons Morepork BBQ sauce has become a family favourite instead of tomato paste on pizza. It gives both meat and vegetarian pizzas a new twist – as a vegetarian option use roast veges and leave off the chorizo in this recipe. Enjoy!


  • 1 onion finely sliced
  • 1/4 butternut pumpkin, de-seeded and cut into 2cm pieces
  • 1 x large pizza base
  • 1/2 cup Alderson’s Morepork BBQ Sauce
  • 1 cup feta cheese
  • 1/4 cup pine nuts
  • 350g greek style yoghurt
  • Handful of fresh basil leaves
  • 1 tbsp balsamic vinegar
  • 1 chorizo sausage sliced


  1. Preheat oven to 200°C.
  2. Steam the butternut pumpkin for 10-15 mins or until tender.
  3. To caramelise the onions, use a small saucepan over a medium heat, spray with oil, add onion and stir. Add the balsamic vinegar and continue to stir for 2-3mins. Take off the stove and put aside.
  4. Spread Morepork sauce on the pizza bases.
  5. Scatter the steamed butternut pumpkin, caramelised onions, feta cheese and pine nuts.
  6. Bake in the oven for 15 mins or until bases are crisp.
  7. Finally drizzle with greek yoghurt and fresh basil leaves.

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