|1/2 cup||pumpkin seeds|
|250 g||McCain Diced Beetroot|
|2 tbsp||olive oil|
|ready-made tomato sauce — or see notes below|
|mozzarella cheese — grated|
|1 round||feta cheese|
|chilli — chopped, optional|
|beetroot leaves — or rocket, to garnish|
For the roasted beetroot:
Toss the frozen McCain Diced Beetroot in the olive oil, season with salt and pepper and roast at 200°C for 15min or until cooked.
For the caramel:
Line a baking tray with baking paper. Place the pumpkin seeds on the baking paper and set aside. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat and pour the sugar onto the pumpkins and allow to cool. Once set, break into small shards.
To assemble the pita pizzas:
Place a pita bread on a baking tray, top with ready-made tomato sauce, mozzarella cheese, roasted McCain Diced Beetroot, feta and pumpkin seed caramel shards.
Bake at 180°C for 5-7 minutes (or until the mozzarella and caramel shards have melted).
Garnish with fresh beetroot leaves or rocket and fresh chilli and enjoy!
Easy homemade tomato sauce: In a blender, mix 1 can diced tomatoes (drained) with 2 tbsp olive oil, 1 tsp sugar, 1 tsp balsamic vinegar, some ground pepper and ¼ tsp salt for taste. Blend to a smooth consistency, store in a glass container in the fridge.