Roast Pumpkin, Fetta and Pesto Pizzas
A nutty, roasted vegetarian pizza packed with flavor.
50 min
2 Pizzas
Ingredients
200g South Cape Danish Style Fetta
2 x 30cm plain pizza bases
500g butternut pumpkin, peeled and cut into cubes
Olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
200g basil pesto
50g baby rocket leaves
Method
- Place pumpkin cubes on an oven tray, drizzle with oil, season with salt and pepper and roast at 220°C for 20 minutes until tender.
- Spread pizza bases with pesto and top with roast pumpkin.
- Bake at 220°C for 15 minutes until pizza base is golden.
- Sprinkle with South Cape Danish Style Fetta and bake a further 5 minutes.
- Serve topped with rocket leaves.
