Pumpkin, pancetta and feta pizza
1 hr 5 min
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.
300 g, peeled, cut into 1.5 pieces
Tomato pasta sauce
¼ cup(s), (60ml)
80 g, (80g fat trimmed)
Reduced fat feta cheese
60 g, crumbled
20 g, preferably baby
- Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray 2 baking trays with oil.
- Place pumpkin on 1 prepared tray and lightly spray with oil. Bake for 30 minutes or until tender.
- 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.
TIP: Serve with an Italian-inspired salad of rocket, tomatoes, cucumber and chargrilled eggplant with a splash of balsamic vinegar.