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Photo of Roasted pumpkin, pesto and ricotta pizza by WW

Roasted pumpkin, pesto and ricotta pizza

5
Points
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Wholemeal pita pocket

1 small, (1 x 31g)

Basil pesto

2 tsp

Cooked pumpkin

125 g, (weighed peeled), chopped, roasted without fat

Cherry tomatoes

60 g, halved

Reduced-fat ricotta cheese

2 tbs, fresh, crumbled

Fresh basil

1 tbs, leaves to serve

Instructions

  1. Preheat oven to 200ºC. Line a baking tray with baking paper.
  2. 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.

Notes

CHANGE IT UP: Vary the topping to suit your taste and use up whatever ingredients you have on hand. Try using tomato passata instead of pesto, replace tomatoes with sliced capsicum or mushrooms, or sprinkle over 1 tablespoon sliced black olives with the ricotta. TO REFRIGERATE: Pizza can be made 1 day ahead. Store covered in the fridge. Serve cold or reheat in the microwave to serve. It’s great for a tasty work lunch.

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