| | Pumpkin and spinach pizzas
Pumpkin and spinach pizzas
Pumpkin and spinach pizzas 4.3-5 9
  • Calories: 4531 kj
  • Fat: 21g
  • Carbohydrates: 28g

How to Make:

  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the pizza bases on the lined tray and spread evenly with the pesto, leaving a 1.5cm border around the edges. Sprinkle the bases with 1/2 the cheddar, then top with the spinach, semi-dried tomatoes and pumpkin. Sprinkle with the remaining cheddar.
  2. Bake in preheated oven for 12-15 minutes or until the edges of the pizzas are golden and the pumpkin is tender. Season with salt and pepper, if desired. Serve immediately.


  • 4 fresh pizza bases (Tip Top brand)
  • 2 tablespoons bought basil pesto
  • 105g (1 1/4 cups) coarsely grated cheddar
  • 1/2 bunch English spinach, ends trimmed, washed, dried, shredded
  • 70g semi-dried tomatoes, sliced
  • 280g Jap pumpkin, peeled, deseeded, thinly sliced
  • Salt & ground black pepper (optional)