Pesto, roasted pumpkin and baby spinach pizza
- 1 wholemeal pita bread (or wholegrain wrap)
- 2 teaspoons basil pesto
- 20g baby spinach leaves, plus extra to serve
- ½ cup roasted pumpkin cubes
- 25g feta, crumbled
1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Place pita bread (or wrap) on prepared tray. Spread with pesto, then top with baby spinach, roasted pumpkin and feta. Bake for 8–10 minutes or until base is golden and topping warmed through. Serve pizza garnished with extra baby spinach.
Prep ahead: Roast a large batch of pumpkin cubes in one go. Peel & cut half a butternut pumpkin (about 650g) into 2cm pieces. Place on a baking tray lined with baking paper, lightly spray with oil, then bake at 200ºC for 25 minutes or until golden & tender.
Nutrition Info (per serve)
Total fat 7.6g
–Saturated fat 2.9g
Dietary fibre 6.7g
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