recipes
Pumpkin and Pesto Pizza
A simple but tasty pizza using roasted pumpkin and Ricotta cheese makes a quick gourmet delight.
serves 2
15 min prep
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ingredients
| 150g pumpkin, thinly sliced 2 small pita breads 2 tablespoons Leggo's Pesto - Traditional Basil 2/3 cup baby spinach leaves 75g fresh Ricotta cheese |
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instructions
step 1
Place pumpkin on a baking paper lined tray. Cook in a preheated oven at 200°C for 10 minutes. Spread Leggo's Pesto evenly onto each pita bread; top with cooked pumpkin and dot with Ricotta cheese.
step 2
Place pizzas on a baking tray and cook for 5 minutes. Serve topped with baby spinach leaves.
recipe tip
Butternut pumpkin was used in this recipe, before cooking lightly spray with oil and season with cracked pepper.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 973kJ (233Cal) | 518kJ (124Cal) |
| Protein | 9.8g | 5.2g |
| Fat - Total | 8.2g | 4.4g |
| - Saturated | 3.0g | 1.6g |
| Carbohydrate | 27.7g | 14.7g |
| - Sugars | 4.8g | 2.6g |
| Dietary Fibre | 4.0g | 2.1g |
| Sodium | 482mg | 256mg |
| Potassium | 449mg | 239mg |
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Pumpkin and Pesto Pizza
Pumpkin and Pesto Pizza
A simple but tasty pizza using roasted pumpkin and Ricotta cheese makes a quick gourmet delight.
ingredients
150g pumpkin, thinly sliced
2 small pita breads
2 tablespoons Leggo's Pesto - Traditional Basil
2/3 cup baby spinach leaves
75g fresh Ricotta cheese
instructions
step 1
Place pumpkin on a baking paper lined tray. Cook in a preheated oven at 200°C for 10 minutes. Spread Leggo's Pesto evenly onto each pita bread; top with cooked pumpkin and dot with Ricotta cheese.
step 2
Place pizzas on a baking tray and cook for 5 minutes. Serve topped with baby spinach leaves.
serves 2 15 min prep recipe tip
Butternut pumpkin was used in this recipe, before cooking lightly spray with oil and season with cracked pepper.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au