Roasted Pumpkin and Spinach Pizza with Mexican Peanuts

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat a second oven tray or alternatively use a pizza stone (if you have one).
2. Toss pumpkin, capsicum, Mexican spice mix and maple syrup/honey with a drizzle of oil on first tray. Season with salt and pepper and roast until soft and slightly caramelised, 12–15 minutes. Add spinach and toss through until slightly wilted.
3. Drain excess liquid from canned tomatoes and place in a bowl with garlic and a drizzle of olive oil. Season with salt and pepper and break up any larger tomato pieces with a fork.
4. Place pizza base onto a sheet of baking paper on bench and spread tomato mixture over base. Evenly sprinkle over pumpkin, capsicum, spinach and cheese. Season with salt and pepper. Lift baking paper with the pizza onto preheated tray/ stone and cook for 8–10 minutes, until base is crispy.
5. While pizza cooks, combine sour cream, coriander, lemon zest and juice in a bowl and whisk until smooth.
6. Sprinkle Mexican spicy peanuts over pizza, drizzle with coriander sour cream and dollop over Mexican pesto. Cut into 8 pieces and divide between each plate. Garnish with coriander.