ROAST VEGIE PIZZA
SERVES 2 PREP 15 MINS COOK 50 MINS
✦ 100g butternut pumpkin, thinly sliced
✦ cooking oil spray
✦ 2 tsp olive oil
✦ 1 small brown onion, finely chopped
✦ 1 clove garlic, crushed
✦ 250g cherry tomatoes, quartered
✦ 2 tbsp finely chopped fresh basil leaves, plus extra 2 tbsp small leaves
✦ 2 x 67g wholemeal pita pockets
✦ 1 small zucchini, sliced into ribbons
✦ 100g kale, trimmed, shredded
✦ ¼ cup reduced-fat ricotta, crumbled
✦ 1½ tbsp pine nuts, toasted
1 Preheat oven to 200°C. Line two oven trays with baking paper.
2 Place pumpkin on one tray. Spray with cooking oil. Bake 20 mins until softened.
3 In a medium saucepan, heat oil on medium. Cook onion and garlic 4 mins until softened. Add tomato and stir to combine. Bring to boil, then reduce heat to low. Simmer, uncovered, 10 mins until mixture is thickened. Stir in basil.
4 Arrange pita pockets on remaining oven tray. Spread with tomato mixture, then top with pumpkin, zucchini and kale. Bake 15 mins until bases are crisp.
5 Top pizzas with ricotta, nuts and extra basil, to serve. Season with pepper.
16.3g total fat 3g sat fat 1677kj (401 cals) 43.7g carbs 14.6g protein 10.5g fibre 434mg sodium