Pumpkin Pesto Pizza
with Mozzarella Cheese & Rocket Leaves
- Gluten
- Soy
- Milk
- Tree Nuts
These wholemeal pizza bases are topped with a warm palette of rich tomato reds, creamy pumpkin oranges, vibrant purples, and a smattering of green pesto and rocket. Top it off with fresh melted mozzarella and we’re calling this our official new favourite pizza.
Ingredients
1
pumpkin
3
wholemeal pizza bases
(Contains: Gluten, Soy)
3 sachet
tomato paste
2
roma tomato
½
red onion
1 block
mozzarella cheese
(Contains: Milk)
1 tub
traditional pesto
(Contains: Milk, Tree Nuts)
1 bag
rocket leaves
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 2 cm chunks. Finley slice the roma tomatoes, slice the red onion into wedges, grate the mozzarella cheese, and wash the rocket leaves.
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, or until just tender.
Place the wholemeal pizza bases, rough side down, on a flat surface. Spread the tomato paste across the base of each pizza using the back of a spoon. Top with the tomato slices, red onion, roast pumpkin and the grated mozzarella cheese.
Transfer the pizza directly onto the oven wire racks (this ensures the bases go nice and crispy) and cook for 10 minutes or until the tomato has softened. Remove from the oven and top with dollops of the traditional pesto.
To serve, slice the pizza into wedges. For the grown ups, serve the rocket leaves on top of the pizza with a drizzle of olive oil.
