b'Roasted Pumpkin& Ricotta PizzaPrep time: 10 minPreheat oven to 220C. Line a baking tray with non-Cook time: 40 min stick baking paper. Place the pumpkin on the tray and spray/coat in olive oil. Bake for 20 minutes or Serves 2 until tender.500g pumpkin, deseeded,While the pumpkin is baking, place the pine nuts in a peeled, cut into 3cmsmall frypan on low heat and toast them. Ensure you pieces dont over cook them. Once done place to the side. 50g pine nuts Add oil to the frypan and caramelise the onion.1 red onion, chopped Remove the pumpkin from the oven and reduce to 2 Lebanese bread 170C. 1/ 2jar pesto sauce Spread Lebanese breads evenly with pesto. Top with pumpkin, spinach and onion. Scatter over with pine 50g baby spinach leaves nuts and ricotta. Bake for 10-12 minutes or until the 120g ricotta bases are crisp.Olive oil 149'