Butternut pumpkin adds sweetness and flavour to this ultimate vegetarian pizza.
- Heat the butter in a large frypan over low heat, add the pumpkin and cook gently, stirring occasionally, until just tender. Add stock, 1/4 cup water and the sugar, then bring to a simmer and cook for 5 minutes or until most of the liquid has evaporated and pumpkin has caramelised. Add the spinach and stir until just wilted.
- Preheat the oven to 200°C.
- Scatter pizza bases with pumpkin mixture, top with Taleggio and thyme, then drizzle with oil. Bake for 10 minutes or until base is crisp and cheese is bubbling. Cut into wedges to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set