Roasted Pumpkin and Kale Pita Pizza

Pita bread has been a quick flatbread base in kitchens across the Eastern Mediterranean and beyond for a very long time, and it makes a sensible stand-in for dough when you want pizza without the wait. These are wholemeal pita pockets, so they bring a bit of nutty chew and fibre, and they crisp up nicely in a hot oven as long as you don't pile them too heavily.

The sauce is the part I'd pay attention to. Cherry tomatoes cook down faster than a large tomato and sweeten as they reduce, so after ten minutes of gentle simmering you get a thick, jammy spread rather than watery juice. Stir the basil in at the end, off the heat if you can, so it stays bright and green. If the sauce looks loose, give it a few extra minutes; it will thicken further as it sits.

Butternut pumpkin is the sweetest thing on this pizza, and roasting it first matters. Slices baked on their own until tender and a little caramelised taste far richer than pumpkin added raw, which would stay firm and watery under the cheese. The kale does something similar in reverse. Shredded thinly, it goes crisp at the edges in the final bake and becomes almost like chips in places. Tear any thick stems out first, because they stay tough.

Leftovers keep reasonably well. Store the cooled sauce in a sealed container in the fridge for up to three days, and it freezes well in small portions. The roasted pumpkin is also handy to have on hand for a salad or a grain bowl. A cold slice the next day is better than you might expect, though I'd reheat it in a dry pan rather than the microwave to save the base.

For a simple meal alongside, I like something crisp and lemony. A bowl of peppery leaves dressed with lemon and a little olive oil cuts through the richness of the ricotta. If you want something heartier, a plate of roasted vegetables works well too; these Golden Roasted Shallots and Brussels Sprouts are a good companion on the same tray day. For a lighter side that uses similar flavours, try the Warm Spinach Salad with Lemon and Feta with the pizzas.

Toast the pine nuts in a dry pan just until they turn golden, and watch them closely, because they go from pale to bitter in seconds. Scatter them over at the very end so they keep their crunch.