ROAST VEGIE PIZZA

PREP + COOK TIME 1 HOUR SERVES 4

200g butternut pumpkin,

sliced thinly cooking oil spray

1 tablespoon olive oil

2 small brown onions (160g),

chopped finely

2 cloves garlic, crushed

500g cherry tomatoes, quartered ⅓ cup finely chopped fresh

basil leaves

4 x 67g wholemeal pita pockets 2 small zucchini (180g), sliced into

ribbons (see cook’s notes)

200g kale, trimmed, shredded ½ cup (120g) reduced−fat ricotta,

crumbled

3 tablespoons pine nuts, toasted ⅓ cup small basil leaves, extra

1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper.

2 Place pumpkin on one tray; spray with cooking oil. Bake for 20 minutes or until soft.

3 Heat oil in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until soft. Add tomato; stir to combine. Bring to the boil, then reduce heat to low; simmer, uncovered, for 10 minutes or until the mixture is thickened. Stir in the basil.

4 Arrange pita pockets on remaining oven tray. Spread with tomato mixture; top with pumpkin, zucchini and kale. Bake for 15 minutes or until bases are crisp.

5 Top pizzas with ricotta, nuts and extra basil before serving.