Friday night pizza
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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?
Ingredients
Butternut pumpkin
200 g, (buy 250g), peeled, thinly sliced
Zucchini
1 small, thinly sliced
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Button mushrooms
150 g, quartered
Red capsicum
1 small, chopped
Wholemeal lebanese bread
2 medium, (2 x 80g)
Pizza sauce
⅓ 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
⅓ cup(s), leaves
Instructions
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.
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