Vegetarian pumpkin pizza
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
400 g, thinly sliced
Wholemeal lebanese bread
200 g, (2 x 100g breads)
Pizza sauce
¼ cup(s), tomato (65g)
Garlic
2 clove(s), crushed
Chilli paste
2 tsp
Fresh basil
⅓ cup(s), leaves
Red onion
½ medium, thinly sliced
Artichoke hearts, canned, rinsed, drained
80 g, halved
Mushrooms
100 g, sliced
Red capsicum
½ medium, thinly sliced
Black olives, drained
40 g, Kalamata variety
Bocconcini
100 g, baby, drained, torn
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread pumpkin on prepared trays. Lightly spray with oil and bake for 25–30 minutes or until golden and tender. Transfer to a plate.
2
Line baking trays with clean baking paper. Place 1 Lebanese bread on each prepared tray. Combine pizza sauce, garlic and chilli paste in a bowl. Chop half the basil and add to sauce mixture. Spread sauce mixture over each Lebanese bread.
3
Top each bread with pumpkin, onion, artichoke, mushrooms, capsicum, olives and bocconcini. Bake for 15–20 minutes or until cheese has melted and bases are crisp and golden. Serve sprinkled with remaining basil.
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