When it comes to pizza, I’m firmly in the ‘less base, more toppings’ camp.

What this pizzetta lacks in size, it makes up for in flavour. This has to be one of my all time favourite flavour combinations, and it’s perfect for an easy lunch or light dinner.

I developed this recipe as a low calorie dish, but it’s easy to upsize into a generous meal. Simply increase the size of the pita bread base and add more of, well, everything!  And if you’d like to go vego, simply omit the pancetta and up the amount of goat’s cheese.

Pumpkin, Pancetta & Goat’s Cheese Pizzetta

Serves 2 : 268 calories per serve

what you need

200g pumpkin

2 slices (approx 30g) pancetta, torn roughly into pieces

2 small wholemeal pita breads (approx 18cm diameter)

50g goat’s feta

2 handfuls baby spinach leaves

½ clove garlic

1 sprig of fresh thyme, leaves stripped

olive oil spray

freshly ground black pepper

what to do

Preheat fan forced oven to 230C (conventional oven to 250C)

Slice pumpkin into wedges, approximately 1/2cm thick. You can put the pumpkin straight onto a chargrill to cook until tender, or steam the pieces for about 10 minutes first and then finish off on the chargrill. I prefer the latter method, as it gives a far more moist result.

Spray each pita base lightly with olive oil spray, and then rub with half a cut garlic clove. This will impart a wonderful flavour through the pizza.

Top the bases firstly with the pumpkin, then the goat’s cheese and pancetta. Place in the oven for 5-7 minutes, or until the edges of the base are browned and the pancetta has started to crisp.

Remove from oven and sprinkle with fresh thyme leaves. Season with freshly ground black pepper and top with a handful of baby spinach.

What’s your fave pizza? Or what’s the most unusual pizza you’ve ever had? I’m cool with most combos, but find Thai Chicken just a bit weird (on reflection, Tandoori Chicken doesn’t sit too well with me either!) Perhaps I’m just a traditionalist…