This is one of my favourites at the moment because it ticks all the right boxes – it’s easy, relatively quick to make and is a tad different to standard pizzas (no tomato paste in sight!).
I love a good thin base so I opt for pitta bread, which is best with a bit of pre-toasting. Just pop them in the oven for about 10 minutes as it’s warming, then flip them over before topping so the toasted side is on the bottom. Yum! These pizzas taste amazing with thyme picked fresh from our pots out the front.
I’ve listed the vegetarian version of the recipe but I was cooking for both Alana and myself, so I also made a vegan alternative. It was super easy – just replace the butter with a non-dairy version such as Nuttelex and skip the fella. Voilà!
What goes in:
40g unsalted butter
1/2 butternut pumpkin, cut into 1cm cubes
1/4 cup vegetable stock
1 tbs dark brown sugar
100g baby spinach leaves
3/4 punnet of cherry tomatoes, sliced
2 large pizza bases
150g fetta cheese
1 tsp fresh thyme, chopped
Olive oil, to drizzle
How you do it:
Grab a large frying pan and melt the butter, then cook the pumpkin cubes over a medium heat until just tender, stirring occasionally. Add the stock, 1/4 cup water and the sugar, then simmer the lot for maybe seven to eight minutes or until most of the liquid has evaporated and the pumpkin has caramelised a little.
At this point, pop the oven on to about 200°C and place the pitta breads inside. The oven should be the perfect temperature and the bases crispy on one side by the time the pumpkin is ready.
Once the pumpkin is finished simmering, add the spinach and stir until just wilted.
Scatter whatever you have chosen for pizza bases with the pumpkin mixture. Throw on the fetta, cherry tomatoes and thyme, then drizzle with oil. Bake for 10 minutes or until base is crisp. Eat!
* Credit where it’s due – this is my modification of a Taste.com.au recipe.