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Pumpkin and spinach pizzas by Kerrie Mullins

Pumpkin and spinach pizzas for 4 person

Get everyone to love their vegetables with these tasty pizzas.

Ingredients for Pumpkin and spinach pizzas

Pumpkin and spinach pizzas, How to Make

  • Step 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.
  • Step 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.

Notes:
leftovers: spread the pizza bases with a little leftover pesto and top with bought chargrilled vegetables to make vegetarian pizzas. The pesto can also be stirred through cooked pasta. Use the cheddar on sandwiches. Add the spinach to vegetarian lasagne or use in salads.

Additional information for Pumpkin and spinach pizzas

Preparation: 0:10 Minutes, Cooking: 0:12 Minutes, Serving: 4 Person, Level:

Nutrition Info:

4531 kj Energy, 21g Fat Total, 8g Saturated Fat, 16g Fibre, 37g Protein, 20mg Cholesterol, 1483.17mg Sodium, 28g Carbs (sugar), 176g Carbs (total),

All nutrition values are per serve

This Pumpkin and spinach pizzas published first on: Australian Good Taste, Images by: Publication: Australian Good Taste

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