July 22, 2018
Fresh Tomatoes, Pizza, Vegetables,
Kale, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Stove Top, Diabetic, No Eggs, Vegetarian, Zucchini, Kosher Dairy more
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"A page from an old Women's Day magazine."
Preheat oven to 200C and line two oven trays with baking paper.
Place pumpkin on one tray and spray with cooking oil and bake for 20 minutes until softened.
In a me3dium saucepan, heat oil on medium and cook onion and garlic for 4 minutes until softened and then add tomato and stir to combine and bring to a boil, then reduce heat to low and simmer, uncovered for 10 minutes until mixture is thickened and then stir in basil.
Arrange pita packets on remaining oven tray and spread with tomato mixture, then top with pumpkin, zucchini and kale and bake for 15 minutes until bases are crisp.
Top pizza with ricotta, nuts and extra basil and season with pepper and serve.
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