Ingredients
1/4 cup Capilano honey
olive oil spray
freshly ground salt and pepper
400g pumpkin cut into small cubes
2 small round wholemeal pita breads
¼ cup bottled pasta sauce or passata
1 tsp dried mixed herbs
1 clove crushed garlic or 1 tsp bottled minced garlic
2 tsp sesame seeds
100g marinated artichoke hearts
100g roasted red peppers
50g spinach leaves
70g goats cheese
olive oil spray
freshly ground salt and pepper
400g pumpkin cut into small cubes
2 small round wholemeal pita breads
¼ cup bottled pasta sauce or passata
1 tsp dried mixed herbs
1 clove crushed garlic or 1 tsp bottled minced garlic
2 tsp sesame seeds
100g marinated artichoke hearts
100g roasted red peppers
50g spinach leaves
70g goats cheese
Instructions
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1
Preheat oven to 190°C. Line 2 medium sized oven trays with baking paper. Place pumpkin on tray and spray with oil. Sprinkle all of the salt, pepper and sesame seeds.
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2
Cook for 30 minutes or until pumpkin is golden and brown on its edges.
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3
Mix pasta sauce, mixed herbs and garlic together. Place both pita breads on the second oven tray and cover with the sauce.
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4
Cover the sauce well with spinach leaves.
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5
Scatter over remaining ingredients including the pumpkin and finish by drizzling the top with the remaining honey.
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6
Cook for 20 minutes or until the cheese has started to brown around the edges.
