cheat’s pumpkin and mozzarella pizzas

  • 100g butternut pumpkin, peeled and seeded
  • 2 Lebanese flatbreads 
  • ⅓ cup (90g) store-bought caramelised onion relish 
  • ½ cup (125g) goat’s curd 
  • 200g mozzarella, torn 
  • extra virgin olive oil, for drizzling 
  • cracked black pepper 
  • baby rocket leaves, to serve 
  • basil leaves, to serve
  1. Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons  and set aside. 
  2. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the pumpkin, goat’s curd and mozzarella. 
  3. Drizzle with oil and cook for 6–8 minutes or until golden  and crisp. Sprinkle with pepper and top with rocket and basil leaves to serve. Makes 2
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox