A rustic style pizza topped with ricotta cheese and balsamic flavoured pumpkin.


  • 2 cloves garlic, peeled and crushed

  • 2 tablespoons olive oil

  • 2 tablespoon balsamic vinegar

  • 8 peeled thin 5mm slices butternut pumpkin

  • 2 roma tomatoes, finely chopped

  • ¼ cup Leggo’s Tomato Paste

  • 2 small or 1 large prepared pizza base

  • 100g fresh ricotta cheese, broken into pieces

  • 1 cup baby rocket leaves


  • 1.

    Combine, crushed garlic, olive oil and balsamic vinegar and brush over pumpkin slices on both sides. Place pumpkin in a single layer onto a baking paper lined oven tray and bake in a preheated oven at 200°C for 10 minutes.

  • 2.

    Place pizza bases on oven trays.  Combine chopped roma tomatoes and Leggo’s Tomato Paste. Spread half the tomato mixture onto each pizza base. Arrange 4 pumpkin slices and half ricotta cheese onto each one.

  • 3.

    Bake in preheated oven at 200°C for 10 minutes. Serve topped with baby rocket leaves.

  • TIP::

  • 1.

    If making your own pizza dough, shape into an oval or freeform shape for a rustic appearance.


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