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Vegetarian pumpkin pizza

Vegetarian pumpkin pizza

8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Butternut pumpkin

400 g, thinly sliced

Wholemeal lebanese bread

200 g, (2 x 100g breads)

Pizza sauce

¼ cup(s), tomato (65g)

Garlic

2 clove(s), crushed

Chilli paste

2 tsp

Fresh basil

⅓ cup(s), leaves

Red onion

½ medium, thinly sliced

Artichoke hearts, canned, rinsed, drained

80 g, halved

Mushrooms

100 g, sliced

Red capsicum

½ medium, thinly sliced

Black olives, drained

40 g, Kalamata variety

Bocconcini

100 g, baby, drained, torn

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread pumpkin on prepared trays. Lightly spray with oil and bake for 25–30 minutes or until golden and tender. Transfer to a plate.
  2. Line baking trays with clean baking paper. Place 1 Lebanese bread on each prepared tray. Combine pizza sauce, garlic and chilli paste in a bowl. Chop half the basil and add to sauce mixture. Spread sauce mixture over each Lebanese bread.
  3. Top each bread with pumpkin, onion, artichoke, mushrooms, capsicum, olives and bocconcini. Bake for 15–20 minutes or until cheese has melted and bases are crisp and golden. Serve sprinkled with remaining basil.

Notes

SERVING SUGGESTION: Salad made with baby spinach leaves and zucchini spirals, drizzled with 1 teaspoon white balsamic. TIPS: Use a spiralizer (available online at ww.com/au/shop) or a julienne peeler to cut zucchini into spirals. Add it: 1 tbs pine nuts in Step 3. Swap it: Pumpkin for orange sweet potato (kumara).

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