Pumpkin & Mushroom Flatbread Pizzas

Ingredients:

• 400g Pumpkin, peeled, diced

• 1 tbsp Beerenberg Extra Virgin Olive Oil, plus extra to drizzle

• 2 large wholemeal flatbreads

• 1/2 cup (125ml) Beerenberg Tomato Sauce

• 1 cup finely sliced button mushrooms

• 1 zucchini, finely sliced

• 1 tablespoon fresh oregano leaves

• 1/3 cup finely grated Parmesan cheese

Method:

1. Preheat oven to 180C.

2. Place the pumpkin on a baking tray, toss with olive oil and season with sea salt and pepper. Roast in the oven for 20 minutes or until golden, then set aside.

3. Increase the oven temperature to 220C.

4. Spread the base of each flatbread with Beerenberg Tomato Sauce, then top with mushrooms, zucchini, pumpkin and oregano leaves. Drizzle with a little olive oil and season with salt and pepper. Spread grated Parmesan over the top.

5.  Place the pizzas directly onto an oven rack so the bases become crispy. Place a tray on the rack underneath to catch any drips. Cook for 10 minutes or until golden.