Roast Pumpkin Veggie Pizza
Roast Pumpkin Veggie Pizza
This roast pumpkin veggie pizza is a deliciously healthy way to enjoy a comforting favourite. Pumpkin adds a natural sweetness and is packed with beta-carotene, which supports eye health and boosts immunity. Top with a good handful of rocket that provides vitamins A, C and K, supporting bone health, collagen production and skin health.
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- ½ small butternut pumpkin, peeled and cut into small cubes
- Olive oil
- Sea salt
- 1 red onion, sliced
- Balsamic vinegar
- 2 medium gluten-free rustic pizza bases
- 1⁄3 cup pizza sauce
- Good handful mozzarella
- Cherry tomatoes, halved if too big
- Handful marinated artichokes, sliced
- 1 large zucchini, finely sliced lengthways
- Handful fresh basil
- Handful rocket
- Shaved parmesan
- Fresh basil leaves
Method
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Place pumpkin pieces on 1 baking tray, then drizzle with olive oil and season with sea salt.
- Bake for 15-20 mins until cooked through, tossing after 10 mins.
- Sauté onions in a frying pan over medium heat with some olive oil. Add a splash of balsamic vinegar.
- Place pizza bases on your baking trays.
- Spread pizza bases with pizza sauce, then sprinkle with a little mozzarella and top with roast pumpkin, onions, cherry tomatoes and artichokes.
- Slice your zucchini strips horizontally through the middle and then curl them up and place them over your pizzas. Top with roughly chopped basil and mozzarella.
- Bake for 12-15 mins until golden and the base crisp. Top with rocket, shaved parmesan and basil leaves.
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