Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 11/02/2025. See terms.
Join now
Friday night pizza

Friday night pizza

9
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Lebanese bread makes a great pizza base. Keep some in your freezer so you can easily take them out on nights when you’re craving pizza. With this easy, delicious and reduced-fat recipe, who needs takeaway?

Ingredients

Butternut pumpkin

200 g, (buy 250g), peeled, thinly sliced

Zucchini

1 small, thinly sliced

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Garlic

1 clove(s), crushed

Button mushrooms

150 g, quartered

Red capsicum

1 small, chopped

Wholemeal lebanese bread

2 medium, (2 x 80g)

Pizza sauce

⅓ cup(s), (90g)

Cherry tomatoes

100 g, halved

Pepperoni salami

50 g, chopped

Reduced fat feta cheese

70 g, crumbled

Light mozzarella cheese

25 g, grated

Barbecue sauce

1 tbs

Fresh basil

⅓ cup(s), leaves

Instructions

  1. Preheat oven to 200°C. Place pumpkin and zucchini in a bowl. Add half the oil and toss to combine. Preheat a non-stick grill pan over high heat. Cook pumpkin and zucchini, in batches, for 2–3 minutes each side, until lightly charred and tender.
  2. Heat remaining oil in same pan over medium–high heat. Cook onion, garlic, mushrooms and capsicum, stirring, for 5 minutes or until just tender.
  3. Place breads on 2 baking trays and spread evenly with pizza sauce. Top with grilled vegetables, tomatoes and pepperoni. Sprinkle with feta and mozzarella. Bake for 12–15 minutes or until bread is crisp and golden. Serve pizza drizzled with barbecue sauce and sprinkled with basil.

Notes

COOK'S TIPS: Prep steps 1 and 2 ahead of time. Place veggies in the fridge until you’re ready to make the pizzas. Serve with a leafy green salad.

You might like

You might like