Roast Vege Pizza

SERVES 2 PREPARATION 20 MINUTES COOKING 35 MINUTES

100g butternut pumpkin,

thinly sliced 2 teaspoons olive oil 1 small onion, finely

chopped 1 garlic clove, crushed 250g punnet cherry

tomatoes, quartered 2 tablespoons basil leaves, finely chopped, plus 2 tablespoons extra 2 wholemeal pita pockets 1 courgette, sliced into

ribbons 100g kale, trimmed,

shredded ¼ cup reduced-fat ricotta,

crumbled 1½ tablespoons roasted

pine nuts

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. 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 basil.

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

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