Pumpkin & Feta Pizza

Ingredients:

• 1 medium brown onions, halved and thinly sliced
• 4 medium mushrooms, sliced
• 2 cups of small cubed pumpkin
• 60ml (1/4 cup) Illalangi Extra Virgin Olive Oil
• 1 Tbs Illalangi Caramelised Wattleseed Balsamic Vinegar
• 1 bought pizza base
• 1 Tbs Black Olive Tapenade
• 50g feta cheese, crumbled
• 1 small sprig fresh rosemary, leaves picked

Method:

1. Pan fry onion, pumpkin pieces and mushroom in olive oil over medium heat.
2. Cook covered, stirring occasionally for 8 minutes, or until the onion softens.
3. Uncover and cook, stirring often, for 5 minutes.
4. Add a drizzle of the caramelised wattleseed balsamic vinegar. Cook for 2 minutes. Set aside to cool slightly.
5. Preheat oven to 220°C. Place pizza base on baking tray.
6. Spread the Black Olive Tapenade on the base.
7. Place the pumpkin and onion mix on the base.
8. Sprinkle with feta cheese and rosemary.
9. Bake for 15 minutes, or until the base is crisp and golden. Serve immediately.

Variation:

Spread pizza base with Illalangi Onion and Native Thyme Relish, Omit the Tapenade.