Roasted Butternut and Broccoli Pizzas with Basil Mayo

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
2. Toss butternut with a drizzle of olive oil on first prepared tray. Season with salt and pepper and bake for about 15 minutes, until soft and caramelised.
3. While butternut is cooking, prepare rest of the meal; finely dice broccoli florets including stalk and place in medium, heat-proof, bowl; cover with boiling water, leave for 3 minutes, then drain and leave to steam dry for 2–3 minutes; thinly slice tomatoes; finely dice red onion.
4. In a small bowl mix first measure of basil pesto with mayonnaise and set aside. In another small bowl mix tomato paste with olive oil.
5. Replace baking paper on butternut tray. Cut Lebanese breads in half (to make half-rounds – this will make them fit on trays), or keep whole, and place on prepared trays. Spread tomato paste/oil mixture evenly over breads and top with tomatoes, onion (if using), broccoli and butternut. Evenly sprinkle over cheese. Bake for 10–12 minutes until bases are crispy. Swap trays around during cooking to ensure even browning.
6. Mix remaining basil pesto with a drizzle of olive oil (if desired) to make it a drizzling consistency.
7. Cut pizzas into wedges, sprinkle over pumpkin seeds and dollop basil mayo on top. Serve with a drizzle of basil pesto.