800g Butternut pumpkin, peeled, cut into 1cm pieces
1 tablespoon olive oil
4 wholemeal pita breads
170g can tomato paste
2 cups coarsely grated mozzarella
2 chorizo, thinly sliced
1 long fresh red chilli (optional), thinly sliced
2 spring onions, thinly sliced
80g rocket salad mix
METHOD:
Preheat oven to 200°C. Place the pumpkin on a lined baking tray. Drizzle with oil. Season. Toss to combine. Roast for 15 minutes or until almost tender.
Place pita breads on 2 large baking trays. Spread with tomato paste. Top with mozzarella, chorizo, pumpkin, chilli and spring onion. Bake for 10 minutes or until golden and crisp. Top with salad mix.
