2 Tbsp olive oil
500 g packet diced butternut pumpkin
1 tsp dried thyme
2 x large pizza bases
1 cup canned roasted red capsicum strips, thickly sliced
200 g tub bocconcini, drained, torn
½ cup caramelised onion relish
baby rocket leaves to serve
- Heat oil in a large, non-stick frying pan over a medium to high heat. Add pumpkin and thyme. Cook, stirring occasionally, for about 8 to 10 minutes, or until just tender and lightly golden. Remove.
- Place pizza bases on separate oven trays. Divide pumpkin, capsicum and bocconcini between pizzas. Dollop teaspoonfuls of caramelised onion over tops.
- Cook in a very hot oven (220C) for about 12 to 15 minutes, or until bocconcini is melted and bases are crisp.
- Serve pizzas topped with rocket.