Pumpkin and Chorizo Pizza

08 Sep 2023

Pumpkin and Chorizo Pizza

40 minutes (plus overnight resting) | easy | Serves Makes 2 pizzas

This pizza is cooked right on the barbecue using the Jupiter Outback pizza stone. The dough has very little hands on time and simply needs resting overnight, then cooking on the hot stone and topping with your favourite toppings. We love this combination of sweet pumpkin and spicy, savoury chorizo.


  • 250g ‘00’ flour
  • 1 teaspoon instant dried yeast
  • ½ teaspoon salt
  • Large pinch caster sugar
  • 160ml water
  • Polenta, for coating the base of the dough
  • ½ butternut squash, peeled into ribbons with a vegetable peeler
  • 1 red onion, finely sliced
  • 2 chorizo sausages, sliced
  • 2 handfuls grated mozzarella
  • 2 teaspoons chilli flakes
  • Basil leaves, to garnish
  • Olive oil, to garnish



Combine the flour

Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly – just until smooth.

Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature

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Cook the pumpkin

Cook the pumpkin in boiling salted water until tender.

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Toss the onion

Toss the onion with a dash of olive oil and set aside.

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When you’re ready to cook

When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.

Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!

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Have all your toppings ready

Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly!

Scatter the dough with cheese, then add the onion, pumpkin, chorizo and chilli flakes. Close the lid and cook until the pizza is lovely and golden on the bottom, and beginning to brown on top.

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Top with olive oil and basil to serve

Top with olive oil and basil to serve.

Experiment with different combinations, such as pumpkin and feta or halloumi cheese for a veggie variation.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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