Recipe – pumpkin and Meredith feta pizza

Posted on March 4, 2015 by timeout_olivia

We’re famous for our pizza’s at Time Out.

Want to replicate our famous pumpkin and feta pizza at home? We’ve convinced the chef to share the (until now!) secret recipe.


1kg plain (white) flour
1 teaspoon salt
14g dried yeast
1 tbs caster sugar
4 tbs extra virgin olive oil
650ml lukewarm water

Sieve the flour and salt on to a clean, flat surface and create a well in the middle.

In a jug, mix the sugar, olive oil and yeast with the water and allow to settle for a few minutes. Then, pour the water mixture into the well.

With a fork, bring the flour in gradually from the sides and swirl it into the liquid. Continue to mix as you are drawing larger amounts of flour into the mixture.  When it finally starts to come together, work the flour in with your hands. Be sure to have your hands dusted in flour to avoid sticking.

Kneed the dough until you have a smooth and bouncy texture.

Place the ball of dough into a large flour-dusted bowl and lightly coat the top with flour. Place a damp cloth over the bowl and allow to rest in a warm room until the dough as doubled in size (roughly one hour).

Remove the dough from the bowl to a clean, flour-dusted surface and kneed it around in order for all the air to escape with your hands.

Divide the dough up into 6-8 parts (depending on how many pizzas your wish to make).

It is best to roll out the pizzas and allow to rest for around 15-20 minutes before cooking.



¼ cup extra virgin olive oil
1 onion, diced
2-3 cloves garlic (depending on taste), roughly chopped
2 tbs tomato paste
1 can whole tinned tomatoes
2 tsp sugar
2 tsp salt
2 tsp black peppercorns, ground
½ bunch fresh basil
1 tbs oregano

Saute onion and garlic in olive oil

Once soft, add all other ingredients and simmer for up to 3 hours.  Season to taste.



1 cup of diced pumpkin
1 cup of mozzarella cheese
½ cup of Meredith dairy fetta
1 handful of pinenuts
150ml of Napoli sauce

Evenly spread the Napoli sauce across the pizza base leaving around 1cm bare on the edges. Sprinkle the mozzarella cheese across the base and then followed by the pumpkin.

Cook in the oven for around 8-10mins at 240 degrees (Celsius) or until edges looks golden and lightly toasted.

Once the pizza had been taken out of the oven, tear the feta and crumble on top of the pizza whilst still hot, followed by the pine nuts.

Garnish it with micro herbs and enjoy!



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