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Pesto, Pumpkin and Halloumi Pizza

Sweet in-season pumpkin and salty halloumi pair nicely with tangy pesto for these simple veggie-packed pizzas for two.


Recipe

SERVES TWO

Ingredients

Two wholemeal pizza bases

½ butternut pumpkin, skin

removed and cubed

½ red onion cut into wedges

Four teaspoons of pesto

Olive oil

180g halloumi (salt reduced)

Baby spinach leaves

Method

  1. Cut pumpkin into large cubes and onion into wedges and arrange on a tray lined with baking paper. Drizzle some olive oil over the top and bake in the oven or barbecue at 200ºC for 20 minutes or until the pumpkin is soft and lightly browned.
  2. Meanwhile, grill thick slices of halloumi, turning frequently until grill marks appear; then remove and put aside.
  3. Take two store-bought pizza bases and spread a couple of teaspoons of pesto on each, then place spinach leaves over the top. On top of the spinach layer the cooled pumpkin and onion and break up pieces of halloumi on top.
  4. Add a few more spinach leaves on top, drizzle with a little olive oil and put into the oven or barbecue at 200ºC for around 15 minutes or until the base is cooked and crispy.

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