Ingredients
- 2 tablespoons olive oil
- 500 grams pumpkin ( butternut pumpkin, packet diced butternut pumpkin)
- 1 teaspoon dried thyme
- 200 grams pizza dough (2 x 100 gram pizza bases)
- 1 cup red capsicum strips, canned roasted and thickly sliced
- 200 grams bocconcini, drained, torn
- 1/2 cup onion relish ( caramelised onion relish)
- Baby rocket leaves to serve
How to Make
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Step 1: Heat oil in a large, non-stick frying pan over a medium to high hea and add pumpkin and thyme and cook, stirring occasionally, for about 8 to 10 minutes, or until just tender and lightly golden, remove.
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Step 2: Place pizza bases on separate oven trays and divide pumpkin, capsicum and bocconcini between pizzas and dollop teaspoonfuls of caramelised onion over tops.
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Step 3: Cook in a very hot oven (220C) for about 12 to 15 minutes, or until bocconcini is melted and bases are crisp.
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Step 4: Serve pizzas topped with rocket.
We hope you enjoy this recipe!
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