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Photo of Roasted pumpkin, pesto and ricotta pizza by WW

Roasted pumpkin, pesto and ricotta pizza

4
PersonalPoints™ per serving
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

Pumpkin, baked without fat

125 g, (¾ cup), chopped, roasted

Cherry tomatoes

60 g, halved

Reduced-fat ricotta cheese

1 tbs, smooth

Instructions

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

Notes

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).

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