Topped with Pumpkin and caramelised onion, these herbed pizzas are perfect for sharing. Try this simple but delicious recipe out next time you're looking for a meat-free meal idea.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
400g butternut pumpkin, thinly sliced
2 Coles Pizza Bases Large
1 cup (100g) pizza cheese
1 tbs thyme sprigs
1/2 cup (160g) caramelised onion relish or chutney
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Method
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Heat a large frying pan over medium-high heat. Cook pumpkin in the pan, in 2 batches, for 2 mins each side or until golden brown and just tender. Transfer to a plate.
Step 2
Place pizza bases on the lined trays. Sprinkle with pizza cheese. Top with pumpkin, thyme, relish or chutney, pine nuts and goat’s cheese. Bake for 15 mins or until golden brown. Top with pesto and sprinkle with rocket and mint.
1/2 cup (160g) caramelised onion relish or chutney
2 tbs pine nuts, toasted
100g goat’s cheese, crumbled
Basil pesto, to serve
Baby rocket leaves, to serve
Mint leaves, to serve
Description
Topped with Pumpkin and caramelised onion, these herbed pizzas are perfect for sharing. Try this simple but delicious recipe out next time you're looking for a meat-free meal idea.
Method
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Heat a large frying pan over medium-high heat. Cook pumpkin in the pan, in 2 batches, for 2 mins each side or until golden brown and just tender. Transfer to a plate.
Step 2
Place pizza bases on the lined trays. Sprinkle with pizza cheese. Top with pumpkin, thyme, relish or chutney, pine nuts and goat’s cheese. Bake for 15 mins or until golden brown. Top with pesto and sprinkle with rocket and mint.
