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Ingredients
- 1 small – medium butternut pumpkin, peeled and chopped
- olive oil
- sea salt and freshly ground black pepper
- pizza dough
- 1/2 cup caramelised onion
- 1/2 cup grated parmesan cheese
- 1/2 cup grated fresh mozzarella
- ½ cup chopped herbs: sage, parsley, rosemary, oregano
- 100g feta
- olives
- salt and freshly ground black pepper
- handful rocket leaves
Method
Preheat oven to 200 C. Roast the pumpkin with a good drizzle of olive oil and salt
and freshly ground black pepper until tender and golden brown. Remove from
oven and set aside to cool. Increase oven heat to 215 C. Roll the pizza
dough out on a lightly floured surface and place either on a well oiled
pizza tray or a terracotta tile. Spread the caramelised onion over the base. Sprinkle
with the herbs and half of the mozzarella and parmesan. Cover with pumpkin,
feta and olives and sprinkle with remaining cheese. Bake for approximately
15 minutes or until the base is golden and crisp.
Top with rocket leaves prior to serving.
