24/03/2015

Roast Pumpkin, Blue Brie and Pine Nut Pizzas

Serves:

4 Prep Time: 20 minutes

Cooking Time: 10 minutes

Ingredients

400g Kent or butternut pumpkin, seeded
extra virgin olive oil, as required
sea salt and freshly ground black pepper, to taste
2 red onions, sliced
2 cloves garlic, crushed
1/2 cup tomato passata
2 large plain pizza bases
1 cup grated mozzarella
200g Blue Brie
25g rocket leaves
2 tablespoons toasted pine nuts

Method

Leaving skin on, cut pumpkin into 1cm thick slices. Toss in oil, season and roast flat on a baking tray at 220°C for 10-15 minutes until softened. Meanwhile, heat 2 tablespoons oil and sauté onions over medium heat for 10 minutes until caramelized. Season. Combine garlic, passata with 2 tablespoons oil and spread over pizza bases. Top with mozzarella, onions and roast pumpkin and bake at 220°C for 10 minutes until golden. Cut blue brie into thin slices. Top pizzas with cheese, rocket leaves and pine nuts. Sprinkle with pepper and serve immediately.

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