Pizzas are so handy when you’re short on time. I’m sure you could make this dish a lot simpler by purchasing some pumpkin dip at the Supermarket – unfortunately they often add in cream cheese to all of the ones I’ve seen. I also use cheap wholemeal flatbreads, or even wraps, because the process of making a pizza will take a few hours!
For the pumpkin:
Bake 1 small butternut pumpkin and 1 small sweet potato until soft. Use a stick blender to liquefy the cooked product, and add in ½ tsp cumin + ½ tsp coriander + ¼ tsp cinnamon + salt + pepper.
For the mince:
Combine 1 tsp cumin + 1 tsp coriander + ½ tsp cinnamon + ¼ tsp nutmeg + 2 tsp stock powder with 1 cup of boiling water. Pour over 1 cup dry TVP and allow to soak.
Heat the oven to 180*C and lay out your bread. Smear ½ cup pumpkin paste onto the base. Sprinkle with the cooked TVP, chopped capsicum and spinach leaves. Bake for 10 minutes, and then serve with sprigs of fresh parsley.