Roast vegetable and pesto pizza

Pumpkin, kumara, carrots and cauliflower are roasted to perfection and make the ideal topping for this vege pizza with feta and pesto

  • 5 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


Roast vegetable and pesto pizza
  • 1/2 pumpkin, peeled, deseeded and cut into pieces
  • 1 kumara, peeled and cut into chunks
  • 2 carrots, sliced
  • 1/2 cauliflower, cut into florets
  • 1 small red onion, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pizza bases
  • 80 gram pesto
  • 1 cup grated cheese
  • 100 gram feta
  • 1/2 cup chopped spinach
  • 2 tablespoon sweet chilli sauce
Pantry items
  • 2 tablespoon oil


Roast vegetable and pesto pizza
  • 1
    Preheat oven to 180°C. Line a baking tray with paper.
  • 2
    Place chopped pumpkin, kumara and carrots in the baking tray. Add oil, cumin,coriander and toss. Place into the oven and bake for 20 minutes, then add cauliflower and red onion. Toss and continue to cook for a further 15 minutes. Remove from oven.
  • 3
    Place the pizza bases on a baking tray and spread evenly with the pesto. Sprinkle over cheese and then the vegetables. Crumble over the feta and place back into the oven for 10 minutes.
  • 4
    Serve hot with a drizzle of sweet chilli.


For individual pizzas, use this topping on pita bread and bake in the same way.