Roasted pumpkin, pesto and ricotta pizza
Wholemeal pita pocket
1 small, (1 x 31g)
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.
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.