Premium Pesto Pizza
with Pumpkin & Parmesan Cheese
These wholemeal pizza bases are topped with an Autumnal palette of rich tomato reds, creamy pumpkin oranges, purples, and a smattering of green pesto, rocket and crunchy pepitas. Top it off with fresh flaky Parmesan, and we’re calling this the official start to delicious Autumn eating.
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
300 g
pumpkin
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
tomatoes
½
red onion
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
½ bag
rocket
½ 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 ingredients, peel and cut pumpkin into 2 cm pieces, slice tomatoes, cut red onion into thin wedges, wash rocket and flake Parmesan.
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 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.
