Roasted squash & ricotta pizza
8
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
We're loving roasted squash and ricotta at the moment, but you can throw on whatever veg or cheese you have in the fridge.
Ingredients
Brown sandwich thins
2 individual
Pesto Sauce
2 tablespoon(s), level
Butternut Squash
200 g, roasted
Ricotta Cheese
100 g
Rocket
2 portion(s)
Balsamic glaze
10 ml
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sandwich thin halves on a baking tray. Spread with the pesto, then add roasted butternut squash and ricotta.
2
Bake for 10 mins until crisp. Remove from the oven and top with rocket and a drizzle of balsamic glaze.
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