Easy pita bread pizzas with roast veges

Ingredients

• 100 grams butternut pumpkin, thinly sliced
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 250 grams punnet cherry tomatoes, quartered
• 2 tablespoons basil leaves, finely chopped, plus 2 tablespoons extra
• 2 wholemeal pita pockets
• 1 courgette, sliced into ribbons
• 100 grams kale, trimmed, shredded
• 1/4 cup reduced-fat ricotta, crumbled
• 1 1/2 tablespoon roasted pine nuts