Roasted pumpkin, zucchini and goats cheese pizza
6
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Go meat-free with our light and satisfying pizza. This one’s topped with fresh vegetables and finished off with a sprinkle of rocket.
Ingredients
Lebanese bread
168 g, (2 rounds)
Tomato passata
⅓ cup(s)
Pumpkin
500 g, (butternut), peeled, cut into 1.5cm pieces
Zucchini
1 large, cut into rounds
Fresh sage
12 g, (12 leaves)
Soft goat's cheese
100 g
Rocket
50 g, to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Place pumpkin in a single layer on prepared tray. Lightly spray with olive oil. Bake for 20-25 mins or until tender.
3
Increase oven to 220°C or 200°C fan-forced. Spread 2 tbs of passata over each Lebanese bread. Top each with pumpkin, zucchini, sage and goats cheese. Place pizzas on a large baking tray and bake for 10-12 mins or until bases are crisp.
4
Cut each pizza into quarters. Serve topped with rocket.
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