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Friday night pizza

Friday night pizza

Total Time
50 min
20 min
30 min
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?


Butternut pumpkin

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


1 small, thinly sliced

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


1 clove(s), crushed

Button mushrooms

150 g, quartered

Red capsicum

1 small, chopped

Wholemeal lebanese bread

2 medium, (2 x 80g)

Pizza sauce

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

cup(s), leaves


  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.


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.