-
- Prep
- 15 minutes
-
- Total
- 15 minutes
-
- Serving
- 2
Ingredients
| 1 wedge pumpkin, thinly sliced |
| 2 tbsp olive oil |
| 2 ready made pizza bases |
| 4 tbsp tomato passata |
| 6 semi sundried tomatoes |
| yellow capsicum, thinly sliced |
| long red chilli, thinly sliced |
| ΒΌ cup pitted black olives |
| 2 cups Liddells Lactose Free Shredded Cheese |
| half cup fresh basil leaves, to garnish |
| sea salt and freshly ground pepper |
Directions
Place two cooking stones in the oven and preheat oven to 200°C.
Place pumpkin slices on an oven tray, drizzle with oil and bake for 10 minutes until softened. Remove and set aside.
Increase oven temperature to 250°C.
Spread pizza bases with a little tomato passata.
Add half the cheese to both pizza bases. Place the pumpkin slices over the cheese.
Add the remaining ingredients (except basil) to both pizza bases. Top with remaining cheese.
Cook on pizza stones for about 5 minutes until base is cooked and crisp.
Scatter over basil leaves and serve.
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Liddells Shredded Cheese 250g
Add to the top of pasta, nachos, baked potatoes and more.
