Roasted pumpkin and ricotta pita pizza

So delicious, you won't believe it's healthy

Try this healthy roasted pumpkin and ricotta pizza recipe for a guilt free meal.


  • 250g pumpkin, deseeded, peeled and cut into 3cm pieces
  • olive oil 
  • ½ tsp dried oregano, or to taste
  • freshly ground black pepper
  • 1 wholemeal pita
  • 2 tbsp tomato paste
  • baby spinach leaves
  • ½ red onion, thinly sliced
  • ¼ cup fresh ricotta, lightly crumbled
  • 1 cup rocket leaves, to serve
  1. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  2. Place the pumpkin pieces in an ovenproof baking dish and lightly spray with oil, making sure they are evenly coated. Sprinkle over the oregano and season with pepper. Bake for 25 minutes, or until tender. Remove from the oven.
  3. Place the pita bread on the prepared baking tray and spread evenly with the tomato paste. Top with pumpkin pieces, baby spinach and onion. Scatter over the ricotta. Bake for 10 minutes or until the base is crisp.
  4. Serve topped with rocket leaves.
Prep: 10 mins
Cook: 35 mins
Serves: 2

This is an extract taken from The Food Lover's Diet by Dr Penny Small, published by A&U, $39.99, out now.

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