Pizza-flavored pumpkin seeds

Ingredients:

• 0.5 cups olive oil
• 1 medium pumpkin (about 4.5 kg)
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 0.5 tsp granulated garlic
• 1/4 tsp red pepper flakes
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to 150°C. Grease a parchment-lined baking sheet with 1/4 cup olive oil.
2. Cut a 25cm (10 in) circle off the top of the pumpkin and remove the top. Scoop out the pulp and seeds with a large spoon into a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake the seeds to remove as much water as possible, but do not dry them with paper towels, or they will stick.
3. Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
4. Meanwhile, in a medium bowl, combine the tomato paste, oregano, garlic, red pepper flakes, the remaining 1/4 cup olive oil, and a pinch of salt and black pepper. Add the toasted pumpkin seeds and toss to coat evenly. Return the seeds to the baking sheet and continue baking until golden brown, another 20 minutes.
5. Sprinkle the seeds with Parmesan cheese and continue baking until the cheese is melted, about 5 more minutes. Allow the seeds to cool before serving.