Roast Pumpkin & Feta Pizza with Melanesian Mango Pour Over Sauce

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Ingredients

• Ready Prepared, Pre-cooked Pizza Bases
• Wild Appetite Toasted Garlic Bread Dipper (Olive Oil)

• Wild Appetite Melanesian Mango Pour Over Sauce
• 200g Roast pumpkin, cubed  
• Mozzarella Cheese, grated 
• 1 Red onion, sliced
• 30ml Wild Appetite Merlot Wine Jelly
• 150g Feta cheese, crumbled  
• Pinenuts  
• Fresh Basil
• Sea salt & freshly ground black pepper

Method

 
To roast the pumpkin, place on and oven tray and pour over some Wild Appetite Toasted Garlic Bread Dipper (Olive Oil). Allow to roast until slightly browned and crispy.
While the Pumpkin is roasting, fry the sliced onion in a frying pan until soft. Add the Wild Appetite Merlot Wine Jelly and allow the onions to caramelise in the wine jelly.
 
Preheat your Pizza Maker.

Brush the pizza base with Wild Appetite Toasted Garlic Bread Dipper (Olive Oil)

Spread the pizza base with Wild Appetite Melanesian Mango Pour Over Sauce and top with grated mozzarella cheese. Top with roast pumpkin, caramelized onion, feta cheese and pinenuts.
  
Place in the pizza cooker and close the lid, turn temperature dial to 2.5 and cook for around 5-7 minutes.

Serve topped with fresh basil