Ingredients

• 4 x gluten-free pita wraps
• 2 x ripe tomatoes roasted and mashed
• 3 tbs Mayver’s Hulled Tahini
• 5 tbsp natural lactose-free yoghurt
• 1 tbps fresh oregano
• 2 cups pumpkin cubed (pre-roasted)
• ½ cup basil leaves
• Handful of baby spinach leaves
• 2 tbs dukkah, 1 tbs harissa paste

*We like Liddells from Woolworths

Method

1. Place pumpkin cubes on tray and sprinkle with olive oil an pre-bake in 180deg for approximately 20mins or until soft and golden.
2. Layout pita’s seperately on baking tray. Mix roasted tomato paste with harissa, oregano and 2 tbs of yoghurt for a creamy flavour and spread over pita bases.
3. Scatter a handful of spinach and basil leaves over pizza bases and place pumpkin on top.
4. Mix Mayver’s Australian tahini, 3 tbs yoghurt and dukkah in a bowl and add dollops across the tops of the pizza.
5. 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.

1. * Be careful not to have the oven too high otherwise the spinach and basil will burn.