Pumpkin, Rocket & Scamorza Pizza
- Gluten
- Milk
- Sulphites
Forget the excessively saucy, topping-heavy pizzas of your past; here’s a simple pizza that will impress your eyes and your tastebuds. With good quality, flavoursome ingredients, the simple outshines the complicated and each bite still packs a punch of flavour. Set your timer and dinner will be ready in a flash!
Ingredients
1 portion
pumpkin
1 clove
garlic
2
Wholemeal Pizza Bases
(Contains: Gluten, Milk;)
⅓ cup
semi-dried tomatoes
(Contains: Sulphites;)
1
zucchini
1 bag
rocket
1 ball
Scamorza Bianca Cheese
(Contains: Milk;)
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced oven. To prepare the ingredients, peel the pumpkin and cut into 1 cm cubes. Peel and crush the garlic and peel the zucchini into ribbons. Halve the cherry tomatoes and grate the scamorza bianca cheese.
Toss the pumpkin in half of the olive oil, season with salt and pepper and place in a single layer on a lined oven tray. Cook in the oven for 20 minutes or until tender. Remove the pumpkin and increase the oven to 220°C/200°C fan-forced.
Meanwhile, combine the remaining olive oil and garlic in a small bowl and spread over the smooth side of each wholemeal pizza base. Divide the roasted pumpkin, semi-dried tomatoes, zucchini ribbons and scamorza bianca cheese evenly between pizzas. Place the pizza bases directly onto the wire racks in the oven. Cook in the oven for 10-15 minutes or until the scamorza bianca cheese has melted and the bases are golden.
Remove the pizzas from the oven and top with the fresh rocket leaves.
To serve, cut the pizzas into slices, divide between plates and tuck in!
