Pesto Pumpkin Pizza Recipe
Butternut pumpkin delivers plenty of dietary fibre, which is important for good heart and digestive health. Its bright-orange colour indicates high levels of beta-carotene, a powerful antioxidant that enhances immune function and helps protect against cardiovascular disease.
Green leafies like baby spinach and basil are also great sources of beta-carotene, along with vitamin K, which is needed for regulating blood clotting and reducing the risk of osteoporosis and atherosclerosis.
Serves: 2-4
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Pesto Pumpkin Pizza Recipe
On the hunt for a healthy mid-week meal? This pesto pumpkin pizza is it! Butternut pumpkin is good for the heart and digestion, packed with antioxidants to boost your immune function. Topped with baby spinach, it’s just as nutritious as it is delicious!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small butternut pumpkin, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 2 flat breads (wholegrain or gluten-free)
- 1/3 cup tomato pizza sauce
- 2 handfuls shredded mozzarella
- 2 handfuls baby spinach
- ½ cup pesto
- Handful crumbled feta
- ¼ cup toasted pine nuts
Method
- Preheat oven to 200°C.
- In a medium bowl toss pumpkin pieces, garlic and a little olive oil until pumpkin is well coated. Place pumpkin on a baking tray lined with baking paper and place in the oven for 30-40 mins until the pumpkin is cooked through.
- Spread flat breads with tomato sauce, top with mozzarella, baby spinach, pumpkin pieces, dollops of pesto, crumbled feta and pine nuts.
- Place pizzas in the oven for around 18-20 mins until the base is crispy and golden.
- To serve, top with some fresh herbs or baby spinach.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
