Petrifying Pumpkin and Pesto Pizza
Watch out, this pesto and pumpkin pizza is ghoulishly good. Ditch the jack’o’lantern this Halloween and instead keep that creamy orange stuff for your pizza! It may not be dripping in plastic cheese, but we reckon this pizza is so delicious it’s scary.
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
pumpkin
1 packet
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
roma tomato
½
red onion
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
½ bag
mixed salad leaves
1 block
Parmesan cheese
(Contains: Milk;)
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, remove the pumpkin skin and cut the pumpkin into 2 cm pieces. Slice the roma tomatoes, cut the red onion into thin wedges, and flake the Parmesan cheese.
Toss the pumpkin in the olive oil and place on a lined oven tray. Season with salt and pepper and cook in the oven for 10-15 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.
To serve, top with dollops of the traditional pesto, mixed salad leaves and flaked Parmesan cheese.
