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Photo of Pumpkin, pancetta and feta pizza by WW

Pumpkin, pancetta and feta pizza

12
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
2
Difficulty
Moderate
Pancetta is an unsmoked Italian bacon that has been cured in salt and spices, then rolled and dried for several weeks. Perfect for risotto and pasta dishes.

Ingredients

Pumpkin

300 g, peeled, cut into 1.5 pieces

Lebanese bread

1 individual

Tomato pasta sauce

¼ cup(s), (60ml)

Pancetta

80 g, (80g fat trimmed)

Reduced fat feta cheese

60 g, crumbled

Rocket

20 g, preferably baby

Instructions

  1. Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray 2 baking trays with oil.
  2. Place pumpkin on 1 prepared tray and lightly spray with oil. Bake for 30 minutes or until tender.
  3. Place bread on remaining prepared baking tray. Spread with pasta sauce and sprinkle with the roasted pumpkin. Arrange the pancetta over the pumpkin. Top with feta and bake for 20 minutes or until pizza base is crisp. Season with freshly ground black pepper. Serve topped with rocket.

Notes

TIP: Serve with an Italian-inspired salad of rocket, tomatoes, cucumber and chargrilled eggplant with a splash of balsamic vinegar.

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