ROAST VEGIE PIZZA

PREP + COOK TIME 1 HOUR SERVES 4

The Australian Women’s Weekly Food Magazine - - Weeknight Vegetarian -

200g but­ter­nut pump­kin,

sliced thinly cook­ing oil spray

1 ta­ble­spoon olive oil

2 small brown onions (160g),

chopped finely

2 cloves gar­lic, crushed

500g cherry to­ma­toes, quar­tered ⅓ cup finely chopped fresh

basil leaves

4 x 67g whole­meal pita pock­ets 2 small zuc­chini (180g), sliced into

rib­bons (see cook’s notes)

200g kale, trimmed, shred­ded ½ cup (120g) re­duced−fat ri­cotta,

crum­bled

3 ta­ble­spoons pine nuts, toasted ⅓ cup small basil leaves, ex­tra

1 Pre­heat oven to 200°C/180°C fan. Line two oven trays with bak­ing pa­per.

2 Place pump­kin on one tray; spray with cook­ing oil. Bake for 20 min­utes or un­til soft.

3 Heat oil in a medium saucepan over medium heat; cook onion and gar­lic, stir­ring, for 4 min­utes or un­til soft. Add to­mato; stir to com­bine. Bring to the boil, then re­duce heat to low; sim­mer, un­cov­ered, for 10 min­utes or un­til the mix­ture is thick­ened. Stir in the basil.

4 Ar­range pita pock­ets on re­main­ing oven tray. Spread with to­mato mix­ture; top with pump­kin, zuc­chini and kale. Bake for 15 min­utes or un­til bases are crisp.

5 Top piz­zas with ri­cotta, nuts and ex­tra basil be­fore serv­ing.

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