Pumpkin Pesto Pizza
These wholemeal pizza bases are topped with a warm palette of rich reds, creamy oranges, vibrant 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 antidote to the winter blues.
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 portion
pumpkin
1 sachet
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
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
½ bag
rocket
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, cut the pumpkin into 2 cm cubes. Slice the tomatoes, cut the red onion into thin wedges, wash the rocket, 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 20 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 with the spoon. 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, fresh rocket and flaked Parmesan cheese.
