A rustic style pizza topped with ricotta cheese and balsamic flavoured pumpkin.
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.
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.
Bake in preheated oven at 200°C for 10 minutes. Serve topped with baby rocket leaves.
If making your own pizza dough, shape into an oval or freeform shape for a rustic appearance.
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