Roast Vegie Pizza
Recipe: #30013
July 22, 2018
Categories: Pizza, Kale, Pumpkin, Game/Sports Day, Oven Bake, Diabetic, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, more
"A page from an old Women's Day magazine."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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