ROAST VEGIE PIZZA

Woman’s Day (Australia) - - Food To Love -

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

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