RECIPE OF THE WEEK Pumpkin, Pine Nut and Ricotta Pizza Makes one pizza.
1 large (30 cm) pizza base 250 g pumpkin, thinly sliced splash of olive oil 15 g pine nuts 3 tbsp tomato paste 1⁄4 cup of Perfect Italiano Perfect Pizza grated cheese (which is made at Fonterra’s Stanhope factory) (or any grated cheese) handful of fresh sage leaves, roughly chopped 1⁄2 cup ricotta salt and black pepper
Preheat oven to 250°C.
Place pumpkin on a roasting tray, drizzle with oil, season with salt and pepper and roast in oven for 15 minutes until tender. Remove and toss with the sage, set aside.
Scatter pine nuts on a separate baking tray and brown them in the oven for a few minutes, then add to pumpkin.
Spread pizza base with tomato paste then sprinkle cheese to to evenly cover the base, top with pumpkin, sage and pine nuts.
Place pizza in the oven for 10 to 15 minutes until the cheese is melted and the base is crispy. remove from oven then top with heaped teaspoons of ricotta. Cut and serve. ➤ Tip: Try a medley of pumpkin, potato and fennel all roasted together instead of just pumpkin. Source: Perfect Italiano