Wholegrain Mini Pita Pizzas with BBQ Chicken & Roast Pumpkin

Ingredients (Serves 4–6) 1 pack MEB Wholegrain Mini Pita Pockets (approx. 6) 1 cup cooked chicken , shredded or chopped 1 cup roast pumpkin , diced and cooled ½ cup cherry tomatoes , sliced ½ cup baby spinach ½ small red onion , thinly sliced ½ cup smokey BBQ sauce 1½ cups shredded cheese (mozzarella, tasty, or a blend) Olive oil spray (optional) Salt & pepper to taste Instructions Preheat oven to 200°C (fan-forced) or 220°C (conventional) . Prepare pita bases : Place wholegrain mini pita pockets flat on a lined baking tray. Optionally, spray lightly with olive oil for a crisper base. Spread the BBQ sauce : Spoon smokey BBQ sauce evenly over each pita round. Layer your toppings : Add baby spinach, shredded chicken , roast pumpkin , sliced onion , and cherry tomatoes to each pizza. Top with cheese : Sprinkle generously with shredded cheese ....