Roasted pumpkin, pesto and ricotta pizza
Wholemeal pita pocket
1 small, (1 x 31g)
Pumpkin, cooked without added fat
125 g, (weighed peeled), chopped, roasted without fat
60 g, halved
Reduced-fat ricotta cheese
2 tbs, fresh, crumbled
1 tbs, leaves to serve
- Preheat oven to 200ºC. Line a baking tray with baking paper.
- Spread pita with pesto. Top with pumpkin, tomatoes and ricotta. Season with salt and pepper. Place on prepared tray and bake for 10 minutes or until golden and crisp. Serve sprinkled with basil leaves.