For a simple meal with seasonal toppings, you can’t go past our Butternut Pumpkin Pizza. It has a sweet, nutty taste and it won’t expand your waistline. Add some pine nuts or spinach to make it even tastier.
Serves: Four
Time: 20 minutes
Ingredients
- 2 cups butternut pumpkin, peeled and cubed
- 1/4 teaspoon salt
- 1 pita bread
- 1 teaspoon extra-virgin olive oil
- 6 cups baby spinach
- 1/4 cup goat cheese, crumbled
- 1/4 teaspoon ground black pepper
Method
Preheat oven to 230°C. In a large microwave-safe dish place the pumpkin and add water to a depth of 2cm. Cover with plastic wrap and microwave for five minutes. Drain and toss pumpkin with 1/8 teaspoon salt. While the pumpkin cooks, place pita bread on a baking sheet. In a pan, heat oil and add the spinach and sauté for one minute. Stir in remaining salt. Arrange wilted spinach over pita bread and top with pumpkin and goat cheese. Sprinkle with pepper. Bake pizza for 10 minutes or until crust is crispy. Cut pizza into slices and serve immediately.
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