Roast Vegie Pizza

2
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (440.9 g)
  • Calories 457.2
  • Total Fat - 11.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 7.9 mg
  • Sodium - 136.8 mg
  • Total Carbohydrate - 82.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 63.1 g
  • Protein - 11.6 g
  • Calcium - 263.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 98.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C and line two oven trays with baking paper.

Step 2

Place pumpkin on one tray and spray with cooking oil and bake for 20 minutes until softened.

Step 3

In a me3dium saucepan, heat oil on medium and cook onion and garlic for 4 minutes until softened and then add tomato and stir to combine and bring to a boil, then reduce heat to low and simmer, uncovered for 10 minutes until mixture is thickened and then stir in basil.

Step 4

Arrange pita packets on remaining oven tray and spread with tomato mixture, then top with pumpkin, zucchini and kale and bake for 15 minutes until bases are crisp.

Step 5

Top pizza with ricotta, nuts and extra basil and season with pepper and serve.

Tips & Variations


No special items needed.

Tags : Pizza

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