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
- 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.
- Meanwhile, grill thick slices of halloumi, turning frequently until grill marks appear; then remove and put aside.
- 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.
- 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.
