Asparagus, pumpkin and feta pizza with rocket pesto
( SERVES 4 )
This pizza uses mashed pumpkin on the base instead of tomato sauce. It is really yummy and makes a great vegetarian meal. You can use a good quality store-bought pesto to fast-track this recipe, or make up your own with
whatever herbs you have handy
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- Heat oven to 200C.
- Cook pumpkin in boiling salted water until soft, 10-15 minutes. Drain well and mash with a good drizzle of extra-virgin olive oil or knob of butter, a splash of milk, and season to taste with salt and pepper.
- Spreadmashed pumpkin over pizza bases, dividing equally. Scatter over sundried tomatoes (if using), arrange asparagus spears on top, crumble over feta and sprinkle over mozzarella. Bake in oven for 10-12 minutes until bases are crisp and mozzarella is melted.
- Dollop rocket and mint pesto over pizzas, cut into portions and serve.
Rocket mint and caper pesto
Blend 100g baby or wild rocket, 1 heaped Tbsp capers,1 cup mint leaves (or other herbs, e.g. basil or parsley), 1 clove garlic, 1 Tbsp white balsamic vinegar (or other vinegar, e.g. white wine), juice of ½ lemon and ¼ cup good quality extra-virgin olive oil together in a food processor until smooth. Season to taste with salt and pepper. *If you don’t want to make your own pesto, a good quality store-bought herb pesto will work just as well.