Roasted pumpkin, zucchini and goats cheese pizza
168 g, (2 rounds)
500 g, (butternut), peeled, cut into 1.5cm pieces
1 large, cut into rounds
12 g, (12 leaves)
50 g, to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place pumpkin in a single layer on prepared tray. Lightly spray with olive oil. Bake for 20-25 mins or until tender.
- Increase oven to 220°C or 200°C fan-forced. Spread 2 tbs of passata over each Lebanese bread. Top each with pumpkin, zucchini, sage and goats cheese. Place pizzas on a large baking tray and bake for 10-12 mins or until bases are crisp.
- Cut each pizza into quarters. Serve topped with rocket.