RECIPE OF THE WEEK Pump­kin, Pine Nut and Ri­cotta Pizza Makes one pizza.

Shepparton News - Country News - - COUNTRY LIFE - www.per­fec­ti­tal­


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

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