Roasted pumpkin, pesto and ricotta pizza
PersonalPoints™ per serving
Wholemeal pita pocket
1 small, (1 x 31g)
Pumpkin, baked without fat
125 g, (¾ cup), chopped, roasted
60 g, halved
Reduced-fat ricotta cheese
1 tbs, smooth
- Preheat oven to 200ºC. Line a baking tray with baking paper.
- Spread pita pocket with pesto. Top with pumpkin, tomatoes and dollops of ricotta. Season with salt and pepper. Place on prepared tray and bake for 10 minutes or until golden and crisp. Serve.
SERVING SUGGESTION: Fresh basil leaves. TIPS: You can use sliced red capsicum or mushrooms instead of tomatoes. Add it: 1 tbs pitted black olives with ricotta in Step 2. Swap it: Basil pesto for 1 tbs passata (Italian tomato puree).