Butternut pumpkin delivers plenty of dietary fibre, which is important for good heart and digestive health. Its bright-orange colour indicates high levels of beta-carotene, a powerful antioxidant that enhances immune function and helps protect against cardiovascular disease.
Green leafies like baby spinach and basil are also great sources of beta-carotene, along with vitamin K, which is needed for regulating blood clotting and reducing the risk of osteoporosis and atherosclerosis.
Serves: 2-4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small butternut pumpkin, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 2 flat breads (wholegrain or gluten-free)
- 1/3 cup tomato pizza sauce
- 2 handfuls shredded mozzarella
- 2 handfuls baby spinach
- ½ cup pesto
- Handful crumbled feta
- ¼ cup toasted pine nuts
Method
- Preheat oven to 200°C.
- In a medium bowl toss pumpkin pieces, garlic and a little olive oil until pumpkin is well coated. Place pumpkin on a baking tray lined with baking paper and place in the oven for 30-40 mins until the pumpkin is cooked through.
- Spread flat breads with tomato sauce, top with mozzarella, baby spinach, pumpkin pieces, dollops of pesto, crumbled feta and pine nuts.
- Place pizzas in the oven for around 18-20 mins until the base is crispy and golden.
- To serve, top with some fresh herbs or baby spinach.
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