Ingredients

4 x gluten-free pita wraps
2 x ripe tomatoes roasted and mashed (or 1 tub tomato paste)
3 tbsp Mayvers Tahini
5 tbsp natural yoghurt (optional)
1 tbsp oregano
2 cups pumpkin cubed (pre-roasted)
half cup basil leaves
handful of baby spinach leaves
2 tbsp dukkah
1 tbsp harissa paste (optional)

Method

Layout pita’s seperately on baking tray

Place pumpkin cubes on tray and sprinkle with olive oil and pre-bake in 180deg for approximately 20mins or until soft and golden.

Mix roasted tomato paste with harissa, oregano and 2 tbsp of yoghurt for a creamy flavour and spread over pita bases.

Scattered handful of spinach and basil leaves over pizza bases and place pumpkin on top.

Mix Mayver’s tahini, 3 tbsp yoghurt and dukkah in a bowl and add dollops across the tops of the pizza

Place in oven and cook on 180 degrees for approx 20 min or until edges are golden brown. Turn oven up high for 3 mins at the end to get the edges crispy.

Note:- Be careful not to have the oven too high otherwise the spinach and basil will burn.

This Healthy Moroccan Australian Tahini Pizza Recipe is sure to be a crowd pleaser!