proscuitto and pumpkin pizzas

2 tsp extra virgin olive oil
300g butternut pumpkin, peeled, seeded, thinly sliced
4 round small pita bread
1/2 cup tomato passata
1 1/2 cups coarsley grated mozzaerlla
100g baby spinach leaves
8 slices prsciutto, halved lengthwise
50g goats cheese, crumbled
fresh rosmary sprigs

preheat oven to 220 C. Heat the oil in a large frying pan over high heat. add 1/2 teh pumpkin adn cook, stirring occasionally for 2 min or untill golden brown adn almost tender.
transfer to a plate and repeat with remaining pumpkin.
place pita bread on a lage oven tray. spread each base with the passata adn sprinkle with mozzarella. top with alternating layers of spinach and pumpkin. cut the proscuitto into thirds. gently roll each piece and place on teh pizzas. sprinkle with goats cheese adn rosemary.
bake in oven for 12-15 mins until cheese melts and pizzas are golden brown. serve immed, with extra spinach leaves, if desired.