FOUR SEASON PIZZA

This is a riff on the pizza stagioni using local ingredients. The pizza represents the four seasons of the year. The toppings are suggestions only and a fun way to add colour and a variety of fresh ingredients to your meal. It’s also a great way to use up bits and pieces in the vegetable fridge crisper. For a quick family pizza-in night, grab a ready-made Miller’s Bread Kitchen napoli sauce covered pizza base, Blue Bay goat mozzarella, a jar of pesto and selection of veggies. 

1 small (about 80g) potato 

½ cup broccoli, or baby broccolini, florets 

2 tablespoons extra virgin olive oil, plus extra for drizzling 

1 Miller’s Bread stone ground pizza base 

1 teaspoon fresh rosemary leaves 

sea salt  

180g Blue Bay mozzarella, coarsely grated 

75g pumpkin piece, peeled, sliced finely on a mandoline, or cut into about 1mm-2mm thin slices 

½ teaspoon fresh thyme leaves 

black pepper 

approx 6 Main Ridge Olive Co black olives, pits removed 

2 tablespoons Torello Farm herb pesto 

4-6 cherry tomatoes, halved or quartered 

small handful of rocket leaves 

about 6 basil leaves 

Put the potato in a saucepan, cover with cold water and place the pot over a high heat and bring to the boil. Cook until just tender, about 20 minutes. Drain. When cool enough to handle, cut into thin slices. 

While potatoes are cooking, spread the broccoli florets on a baking tray drizzle with a little olive oil and pop into the oven and turn on the heat to 240°C (220°C fan-forced). Cook broccolini for 12 minutes. Remove from the oven. 

Place the pizza base on a baking tray. 

In a bowl, toss the potato slices with the olive oil, rosemary and a sprinkle sea salt. Lift the slices draining the excess oil back into the boil. Spread the potatoes in a single layer over a quarter of the pizza. Toss the pumpkin slices and thyme leaves in the remaining oil to coat on all sides. Spread the pumpkin in overlapping layers over another quarter section of the pizza. 

Spread the pesto of the next quarter. Over the last fourth quarter section scatter some mozzarella to cover, then top with the broccoli and olives. Finally, scatter the remaining grated mozzarella over the potato, pumpkin and pesto sections. Place the tomatoes on top of the pesto part. 

Transfer to the pre-heated oven and bake for 8-10 minutes until the cheese is melted and bubbling. Scatter fresh rocket over the pumpkin and basil leaves over the tomatoes. Lightly sprinkle the whole pizza with sea salt, then a grinding of black pepper and a drizzle of olive oil. Cut into wedges and serve immediately. 

Recipe by Fiona Hammond, April 2025