Prosciutto and pumpkin pizzas

Prosciutto and pumpkin pizzas
Use pita bread to whip up these pizzas for a fuss-free dinner.
Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
* 2 tsp extra virgin olive oil
* 300g butternut pumpkin, peeled, seeded, thinly sliced
* 4 small round pita bread
* 1/2 cup (125ml) tomato passata
* 1 1/2 cups (155g) coarsely grated mozzarella
* 100g baby spinach leaves
* 8 slices prosciutto, halved lengthways
* 50g goat's cheese, crumbled
* Fresh rosemary sprigs


Method
1. Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add half the pumpkin and cook, turning occasionally, for 2 minutes or until golden brown and almost tender. Transfer to a plate and repeat with remaining pumpkin.
2. Place pita bread on a large oven tray. Spread each base with the passata and sprinkle with mozzarella. Top with alternating layers of spinach and pumpkin. Cut the prosciutto into thirds. Gently roll each piece and place on the pizzas. Sprinkle with goat's cheese and rosemary.
3. Bake in preheated oven for 12- 15 minutes or until cheese melts and pizzas are golden brown. Serve immediately with extra spinach leaves, if desired.

Source
Notebook
Recipe by Sarah Hobbs