Quick and Easy

Easy pita bread pizzas with roast veges

Pizza just got healthier! This clever pizza recipe sees wholemeal pita pockets used as bases and topped with vibrant roast veges and creamy ricotta. Perfect as a snack, lunch or light dinner
Roast vege pizza
2
20M
35M
55M

Ingredients

Method

1.Preheat oven to hot, 200°C. Line two oven trays with baking paper.
2.Place pumpkin on one oven tray and spray with oil. Bake for 20 minutes or until softened.
3.In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring, for 4 minutes or until softened. Add tomato and stir to combine. Bring to the boil, then reduce heat to low and simmer, uncovered, for 10 minutes or until mixture has thickened. Stir in basil.
4.Arrange pita pockets on remaining oven tray. Spread with tomato mixture and top with pumpkin, courgette and kale. Bake for 15 minutes or until bases are crisp.
5.Top pizzas with ricotta, nuts and extra basil before serving. Season with cracked pepper.
  • Use a vegetable peeler, mandoline or V-slicer to slice the courgette into ribbons.
Note

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