Ingredients

• 4 small pizza rounds (or use pieta breads)
• ½ cup of your favourite tomato pasta or pizza sauce
• about 400 grams roast pumpkin
• 200 grams marinated feta, diced
• ½ cup grated cheddar cheese
• 8-10 whole sundried tomatoes, halved
• a handful of pinenuts
• ¼ cup pesto
• about 12 black olives

Method

1. Spread each pizza round with the tomato sauce.
2. Dice the pumpkin and scatter over each round, together with the feta. Arrange the sundried tomatoes on top and then sprinkle over the feta cheese.
3. Fan back at 220ºC for 12-15 minutes until the pizzas are well cooked and golden.
4. Sprinkle each pizza with pesto, pinenuts and black olives.