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Photo of Friday night pizza by WW

Friday night pizza

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Lebanese bread makes a great pizza base. With this easy, delicious and low-fat recipe, who needs takeout?


Butternut pumpkin

250 g, 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), (90ml)

Cherry tomatoes

100 g, halved

Pepperoni salami

50 g, chopped

Reduced fat feta cheese

75 g, crumbled

Light mozzarella cheese

25 g, grated

Barbecue sauce

1 tbs

Fresh basil

cup(s), leaves, torn


  1. Preheat oven to 200°C or 180°C fan-forced. Place pumpkin and zucchini in a medium bowl. Add half the oil and toss to combine. Preheat a chargrill or barbecue over high heat. Cook pumpkin and zucchini, in batches, for 2–3 minutes each side or until lightly charred and tender.
  2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Add onion, garlic, mushrooms and capsicum and cook, stirring, for 5 minutes or until just tender.
  3. Place bread on 2 pizza or baking trays. Spread pizza sauce over bread. Top with pumpkin, zucchini, mushroom mixture, tomatoes and salami. 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.


SERVING SUGGESTION: Mixed leaf salad.