Roasted pumpkin & ricotta pizzas
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 1 • Difficulty: Easy
Ingredients
Wholemeal Pitta Bread
1 mini
Green Pesto
10 g
Pumpkin
200 g
Cherry Tomatoes
60 g
Ricotta Cheese
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper and spread the peeled and chopped pumpkin onto the trays. Mist with cooking spray and toss to coat. Bake for 30-35 minutes or until pumpkin is golden and tender. Remove from oven and leave to cool.
2
Spread a pitta pocket with pesto. Top with the roasted pumpkin, tomatoes and dollops of ricotta. Season with salt & pepper. Place on a prepared baking tray and bake for 10 minutes until golden and crisp. Serve.
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