b'Roasted Pumpkin& Ricotta PizzaPrep time: 10 minPreheat oven to 220C. Line a baking tray with Cook time: 40 min non-stick baking paper. Place the pumpkin on the tray and spray/coat in olive oil. Bake for 20 Serves 2 minutes or until tender.500g pumpkin, deseeded,While the pumpkin is baking, place the pine nuts peeled, cut into 3cm pieces in a small frypan on low heat and toast them. 50g pine nuts Ensure you dont over cook them. Once done place to the side. 1 red onion, chopped Add oil to the frypan and caramelise the onion.2 Lebanese bread Remove the pumpkin from the oven and reduce 1/2jar pesto sauce to 170C. 50g baby spinach leaves Spread Lebanese breads evenly with pesto. Top 120g ricotta with pumpkin, spinach and onion. Scatter over with pine nuts and ricotta. Bake for 10-12 minutes Olive oilor until the bases are crisp.110'