- 2 pears, cut into wedges
- Wholemeal pizza base or wholemeal flat bread (100g)
- 1/4 cup (60g) tomato pasta sauce
- 250g low fat ricotta cheese
- 2 bunches spinach, blanched, drained and chopped
- 1/2 punnet red cherry tomatoes or 2 chopped Roma tomatoes
- 500g pumpkin, cut into chunks and cooked (steamed or roasted)
- 1 teaspoon olive oil
- 1 teaspoon honey
- 4 tablespoons white balsamic vinegar
- Baby spinach leaves to garnish
| - Preheat your oven to 220°C
- Spread the tomato sauce over the flat bread or pizza base and top with the ricotta, spinach, cherry tomatoes and pumpkin. Bake for 15 - 20 minutes until golden and hot
- Saute the pears with 1 teaspoon olive oil until golden add a little honey at the end and a splash of white balsamic. Alternatively, lightly coat the pears in the olive oil and balsamic and place them on the pizza before baking.
- Remove the pizza from the oven and top with the pears and baby spinach
- Serve hot with a green leafy salad
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