Roast Pumpkin, Fetta and Pesto Pizzas
Herby pesto and earthy sweet pumpkin with fetta on a pizza.
|Preparation Time:||10 minutes|
|Cooking time:||40 minutes|
- 500g butternut pumpkin, peeled and cut into cubes
- olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 2 x 30cm plain pizza bases
- 200g basil pesto
- 200g fetta, crumbled
- 50g baby rocket leaves
Place pumpkin cubes on an oven tray, drizzle with oil, season with salt and pepper and roast at 220°C for 20 minutes until tender. Spread pizza bases with pesto and top with roast pumpkin. Bake at 220°C for 15 minutes until pizza base is golden. Sprinkle with fetta and bake a further 5 minutes. Serve topped with rocket leaves.