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Photo of Friday night pizza by WW

Friday night pizza

10
10
10
SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Lebanese bread makes a great pizza base. With this easy, delicious and low-fat recipe, who needs takeout?

Ingredients

pumpkin, butternut, raw

250 g, thinly sliced

zucchini

1 small, thinly sliced

olive oil

1 tbs

brown onion

1 medium, thinly sliced

garlic

1 clove(s), crushed

mushrooms

150 g, (button), quartered

red capsicum

1 small, chopped

wholemeal lebanese bread

200 g, (2 x 100g)

pizza sauce

⅓ cup(s), (80ml)

cherry tomato

100 g, halved

pepperoni salami

50 g, shaved, chopped

reduced fat feta cheese

75 g, crumbled

reduced-fat mozzarella cheese

¼ cup(s), grated, (30g)

barbecue sauce

1 tbs

fresh basil

⅓ tsp, leaves, torn

Instructions

  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.

Notes

SERVING SUGGESTION: Mixed leaf salad.

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