Quick and Easy Pumpkin and Spinach Pizza

After weeks of a blog drought two in one night!! This is something I whipped up today after making the lasagna. These pizzas are made on pocket bread and take 10mins in an oven heating to about 200 degrees. They can be topped with absolutely anything, my sister likes to keep in simple ham, cheese and pineapple. 

However today I made a pizza with 2 of my favorite vegetables; Spinach and Pumpkin. I topped the pocket bread (which came from the freezer, lucky find) with some left over passata from the lasagna. Next I wilted some spinach again with some garlic and spread it across the pocket bread. 

Next I pre cooked pumpkin which i diced about 1cm cubbed in the microwave, and then fried it off in the pan with a little olive oil along with some red onion.  

 I popped this on the pizza with some ricotta and Parmesan, and it was that simple!!!

After being in the oven for about 10mins I luckily remembered to take a quick photo before sitting down to a very yummy lunch. You could really top these with anything you liked and are great for families as they allow each person to create there own gourmet pizza!

Vegetarian Lasagna

 This is the perfect recipe to use up those last few veges at the end of the week, this is normally a Thursday or Friday night meal at our house. You can use any veges you have on hand, you really just want to use up what you have left.

I made this one during the day today so that it was ready to pop in the oven when we got home from the dry shop. I use gluten free pasta sheets so it takes about 45mins to 1 hour in an oven at 200 degrees.

We had some broccoli, zucchini, spinach (wilted with 2 cloves of garlic), capsicum and pumpkin left today, so I used up that with some ricotta along with some pizza plus and Parmesan cheese. To keep it moist I used about half a jar of Passata. I have in the past also substituted the ricotta for goats cheese.

Cut up all the veges you are going to use, the amount will depend on the size lasagna you are going to make. I choose to microwave them as its convenient but you could also cook them on the stove until tender.

Layer these into the dish making sure you put passata on each side of the lasagna sheeting as this is what will help it cook. I finish mine off with the ricotta and other cheese.

Pop in the oven and cook for 45mins to 1 hour or until the pasta is tender when you poke a knife through it.

I really should have taken a photo of it once it had cooked, but it smelt so yummy we all just dug in!!! (with a side of garlic bread of course)