Pumpkin & fetta pizza

Pumpkin & fetta pizza

Pumpkin & fetta pizza

4 Serves 45 cook


400g jap pumpkin
balsamic glaze
1-2 tablespoons pizza sauce
4 cups mixed antipasto
4 crumbled fetta cheese
dried oregano leaves and paprika for seasoning
Pizza Dough - click here for the recipe


1. Peel pumpkin and cut into thin wedges. Place onto a greased baking tray. Spray with oil and brush with balsamic glaze and bake at 200 C for 15-20 min.

2. Roll 4 small portions of pizza dough to 20cm. Place onto oiled individual pizza trays.

3. Top each with pizza sauce. Divide pumpkin between the bases with 1 cup each mixed antipasto and crumbled fetta cheese. Season with dried oregano leaves and paprika. Bake at 220 C for 15 min or until crisp. Garnish with baby spinach leaves and a drizzle of balsamic glaze.