Roasted pumpkin & ricotta pizzas

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper and spread the peeled and chopped pumpkin onto the trays. Mist with cooking spray and toss to coat. Bake for 30-35 minutes or until pumpkin is golden and tender. Remove from oven and leave to cool.
2. Spread a pitta pocket with pesto. Top with the roasted pumpkin, tomatoes and dollops of ricotta. Season with salt & pepper. Place on a prepared baking tray and bake for 10 minutes until golden and crisp. Serve.