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Photo of Roasted pumpkin, zucchini and goats cheese pizza by WW

Roasted pumpkin, zucchini and goats cheese pizza

6
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
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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