Pesto Pizza
with Pumpkin & Parmesan Cheese
These wholemeal pizza bases are topped with a wintery palette of rich tomato reds, creamy pumpkin oranges, punchy purples, and a smattering of green pesto, rocket and crunchy pepitas. Top it o with fresh flaky Parmesan, and we’re calling this the o icial start to colourful winter pizzas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
butternut pumpkin
2
tomatoes
½
red onion
1 bag
rocket
½ block
Parmesan cheese
(Contains: Milk;)
2 tbs
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
2
wholemeal pizza bases
(Contains: Gluten, Soy;)
2 sachet
tomato paste
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and chop the pumpkin into 2 cm chunks, cut the red onion into thin wedges, slice the tomatoes, wash the rocket and flake the Parmesan cheese.
Toss the pumpkin in the olive oil and place on the prepared oven tray. Season with salt and pepper and cook in the oven for 10 minutes. Scatter the pepitas over the half-cooked pumpkin and cook for a further 5 minutes.
Place the wholemeal pizza bases rough side down on a flat surface. Spread the tomato paste across the base of each pizza. Top with the tomato slices, red onion, roast pumpkin and pepitas.
Transfer the pizza directly onto the oven wire racks and cook for 10 minutes or until the bases are crispy. Remove from the oven.
Top with dollops of the traditional pesto, fresh rocket and flaked Parmesan cheese.
