ROAST VEGIE PIZZA

SERVES 2 PREP 20 MINS COOK 35 MINS PER SERVE 1680kj COST $$

100g butternut pumpkin, sliced thinly 2 tsp olive oil 1 small onion, chopped finely 1 garlic clove, crushed 250g punnet cherry tomatoes, quartered 2 tbsp finely chopped basil leaves 2 wholemeal pita pockets 1 zucchini, sliced into ribbons 100g kale, trimmed, shredded ¼ cup reduced-fat ricotta, crumbled 1 ½ tbsp roasted pine nuts 2 tbsp small basil leaves, extra

1 Preheat oven to hot, 200°C. Line two oven trays with baking paper. 2 Place pumpkin on one oven tray and spray with oil. Bake for 20 minutes or until softened. 3 Meanwhile, in a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring, for 4 minutes or until softened. Add tomato and stir to combine. Bring to the boil, then reduce heat to low and simmer, uncovered, for 10 minutes or until mixture has thickened. Stir in the chopped basil. 4 Arrange pita pockets on remaining oven tray. Spread with tomato mixture and 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. Season with pepper.