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

By Jennene Plummer
  • 20 mins preparation
  • 35 mins cooking
  • Serves 2
  • Print


  • 100 gram butternut pumpkin, thinly sliced
  • 2 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 250 gram punnet cherry tomatoes, quartered
  • 2 tablespoon basil leaves, finely chopped, plus 2 tablespoons extra
  • 2 wholemeal pita pockets
  • 1 courgette, sliced into ribbons
  • 100 gram kale, trimmed, shredded
  • 1/4 cup reduced-fat ricotta, crumbled
  • 1 1/2 tablespoon roasted pine nuts


  • 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.