Pumpkin and Mascarpone Pizza

Festive #halloween pizzas to satisfy those dominos cravings. Super healthy and tastes amazing! Was a bit of a random one to experiment with a pumpkin topping but its turned about to be so tasty!

• Slice the pumpkin into quarters and scoop out the seeds and fleshy parts just like in the last recipe. Pop in the oven for 30 minutes at 180C.
• Meanwhile, chop the courgettes and heat in the microwave for 3 minutes.
• Once the pumpkin has been roasted, remove from the oven and scoop out the contents into a bowl.
• Add a tbsp of olive oil to a saucepan and gently fry the minced garlic. Add in the tomato puree and basil and stir.
• Pour in the roasted pumpkin and use a hand blender to make a pumpkin/tomato puree. Stir in 3 tbsp of mascarpone into the smooth pumpkin mix.
• Remove from the heat and take a dollop of the mixture onto the tortilla wrap, spreading the paste as close to the edges as possible. Top with courgettes, onion and some more mascarpone and place under the grill for around 8M. Season with salt and pepper! (Keep an eye on the grill because things can turn bad real quick)