Roasted Pumpkin & Three Cheese Pizza with Pistachio Dukkah

Delicious roasted pumpkin on top of a luscious three cheese mixture. Add a liberal sprinkle of Great Southern Groves Pistachio Dukkah and you have a simple and delicious snack or meal.

INGREDIENTS

4 yoghurt flatbreads

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TOPPING

4 cups pumpkin, peeled and cut into small dice (approx 600g pumpkin)

2 TBS GSG extra virgin olive oil

½ cup Italian flat leaf parsley, chopped

1 small clove garlic, finely chopped

Sea salt & freshly ground black pepper

150g mozzarella

150g freshly grated parmesan

150g ricotta

GSG extra virgin olive oil to drizzle

TO SERVE:

Great Southern Groves Pistachio Dukkah

Baby rocket leaves

Lemon wedges

METHOD

Pre heat oven to 200ºC

Toss the diced pumpkin with 2 TBS olive oil in a roasting pan. Season well with sea salt & freshly ground black pepper.

Bake for approximately 20 minutes until the pumpkin is tender. Remove from oven and leave to cool slightly. (10 mins in air fryer)

Meanwhile, mix the three cheeses together well in a medium bowl.

Add the chopped parsley and garlic to the cooked pumpkin and stir to combine.

Place flatbreads on baking trays lined with baking paper.

Spread the cheese mixture over each base evenly, then top with pumpkin mixture.

Drizzle with GSG extra virgin olive oil.

Bake for 10-15 minutes until golden.

TO SERVE:

Dust pizzas liberally with GSG Pistachio Dukkah, top with a few baby rocket leaves & serve with lemon wedges for squeezing.

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