• Official CADAC Website
  • 2-5 Years Guarantee
Autumn Pizza with Pumpkin & Feta

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Yields1 ServingPrep Time30 minsCook Time30 mins

Share this recipe

Recommended CADAC Cooking Surfaces: Chef Pan or Paella Pan, Pizza Stone and Dome

Coat the pumpkin and onion in a little rapeseed oil and cook in the chef pan for around 15-20 minutes, then turn to high heat for 5 minutes to caramelize.


Once cooked set to oneside in a dish.


Place the pizza stone onto your Cadac and heat on a medium heat.


Once heated turned down to a low heat prior to cooking your pizza.


Mix together the ingredients for the pizza base in a glass jam jar or similar, then shake to mix well.


Roll out the pizza dough on a floured board to a consistent thickness until the dough stops springing back – either half a ball or a full ball depending on size of pizza required.


Apply a thin layer of pizza sauce to the base leaving around a thumbs width around the edge.


Take the caramelized onion & pumpkin and dress the pizza with this, then crumble feta cheese on the top.


Slide the pizza onto the stone and place the lid onto your Cadac.


Cooking time is around 4-6 minutes, check the pizza after approx. 3 minutes to see how the base and top is cooking.


Whilst the pizza is cooking lightly dress the rocket leaves with rapeseed oil.


Once the pizza is cooked remove from your Cadac and dress with rocket leaves and drizzle the balsamic glaze over the entire surface.

Pizza Base & Topping
 1 large red onion; finely chopped
 1 small pumpkin; in small pieces
 feta cheese
 rocket leaves
 squeezy balsamic glaze
 pizza dough or ready made pizza base
Pizza Sauce
 200 ml passata
 1 tbsp dried oregano
 1 tsp garlic puree
 1 tsp brown sugar
 1 tbsp grapeseed oil
 salt & pepper