PUMPKIN & CARAMELISED ONION PIZZA WITH PEAR MESCLUN SALAD

Serves 4 Ready in 40 minutes Pumpkin

■ 400g diced pumpkin ■ 1 drizzle of olive oil

Onion

■ 2 red onions, thinly sliced ■ 1 drizzle of olive oil

■ 3 Tbsp balsamic glaze

Pizza

■ 1 bunch cavolo nero, leaves finely chopped

■ 200g roasted capsicum, thinly sliced

■ 60g tomato paste

■ 4 wholemeal pizza bases (21cm)

■ 100g grated mozzarella cheese

■ 50g grated parmesan

Salad

■ 1 pear, thinly sliced

■ 100g mesclun

■ 2 tsp red wine vinegar

■ 1 drizzle of olive oil

Method

Preheat oven to 220C (or 200C fan bake). Preheat an oven tray and set a lined one aside.

Toss pumpkin on lined oven tray with oil. Season and roast for 12-15 minutes, until tender. Once pumpkin is cooked, remove from

Cook pumpkin:

tray, wipe tray clean and place tray back in oven to preheat.

Prep and cook onion:

While pumpkin cooks, make caramelised onion. Thinly slice onion. Heat oil in a large pot on high heat. Cook onion for 5-7 minutes, until softened and starting to brown. Add balsamic glaze and a splash of water and cook for 1-2 minutes, stirring, until caramelised. Season to taste.

Finely chop cavolo nero and thinly slice roasted capsicum.

Prep toppings:

Spread tomato paste over each pizza base to cover. Sprinkle evenly with cooked pumpkin, cavolo nero, roasted capsicum and onion. Sprinkle over mozzarella and Parmesan cheese. Transfer two pizzas to each preheated oven tray.

Top pizza:

Cook pizzas for 12-14 minutes, until bases are crispy and golden around the edges. Swap trays halfway through cook time to ensure even cooking. Cut into slices.

Cook pizza:

Thinly slice pear and toss in a bowl with rocket, vinegar and olive oil. Set aside until ready to serve.

Prep salad: Serve:

side.

Pizza with salad on the

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.