b'66 67ROASTED PUMPKIN&RICOT TA PIZZ APrep 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 until Serves 2 tender.500g pumpkin, deseeded,While the pumpkin is baking, place the pine nuts in a peeled, cut into 3cm pieces small frypan on low heat and toast them. Ensure you 50g pine nuts 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 to 1 170C. /2jar pesto sauce50g baby spinach leaves Spread Lebanese breads evenly with pesto. Top with pumpkin, spinach and onion. Scatter over with pine 120g ricotta nuts and ricotta. Bake for 10-12 minutes or until the bases are crisp.Olive oil'