Pumpkin pizza

Tamara West

Ingredients

500 g	Butternut pumpkin (Main)
5 Tbsp	Olive oil
1 can	Tomato, 400g, drained (Main)
1 clove	Garlic, sliced
½ tsp	Dried oregano
1 large	Pizza base, store-bought or homemade, see note below (Main)
125 g	Bocconcini, sliced
2 sprigs	Oregano, leaves picked, optional

Directions

1. Heat the oven to 180C.
2. Cut butternut pumpkin into even-sized slices then remove seeds and skin. Place in a single layer in a shallow roasting tray and drizzle with 2 tablespoons oil. Season with salt and freshly ground black pepper. Place in the oven and roast until tender but not coloured, about 20 minutes. Set aside.
3. Increase oven to 220C. Roughly chop the tomatoes and place in a bowl with 2 tablespoons oil, garlic and oregano. Season.
4. If you are making your own pizza base, roll out pizza dough so it more or less fits a lightly oiled shallow baking tray (for a thin crust pizza). If using store-bought, place pizza base on oiled tray. Brush edges with remaining olive oil. Spread with tomato mixture, taking almost to the edges. Top with pumpkin and bocconcini.
5. Place in oven and cook for 20 minutes until the base is crisp and the top golden. Serve sprinkled with fresh oregano leaves if wished.

Pantry notes

• We used Farmers Mill New Zealand Flour –Homebake Pizza Base Mix for the pizza base available from supermarkets and online athomebake.co.nz