Servings: 1 x 30 cm pizza
- Preheat oven to 250°C
- Place pumpkin on a roasting tray, drizzle with oil, season with salt and pepper and roast in oven for 15 minutes until tender. Remove and toss with the sage, set aside
- Scatter pine nuts on a separate baking tray and brown them in the oven for a few minutes, then add to pumpkin
- Spread pizza base with tomato paste then sprinkle over pizza cheese blend to evenly cover the base, top with pumpkin, sage and pine nuts
- Place pizza in the oven for 10-15 minutes until the cheese is melted and base is crispy, remove from oven then top with heaped teaspoons of ricotta, cut into wedges and serve.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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