Roast vegetable pizza

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(23)
Lunch & Light Meals
2 peopleServes
2
Prep   10 min
Cook   27 min
  • Pumpkin, any type, 125 g, peeled
  • Red capsicum, ½ capsicum(s)
  • Zucchini, 1 medium
  • Olive oil spray, 6 spray(s)
  • Italian herbs, dried, 3 teaspoon(s)
  • Pita bread, wholemeal, 2 pita(s)
  • Tomato paste, no added salt, 3 teaspoon(s)
  • Cheddar cheese, reduced-fat (15% fat), 100 g, grated
  • Basil, 8 leave(s)

Method

Preheat oven to 200°C. Cut the vegetables into 2cm pieces. Arrange in a small roasting pan. Spray 4 times with oil then sprinkle over the Italian herbs, turn to coat. Roast for 15-20 minutes or until vegetables are tender.

Spray 1 side of each pita with olive oil spray. Spread each with 1 1/2 teaspoons of tomato paste. Sprinkle each with 1/3 cup of grated cheese. Top with roasted vegetables then sprinkle with remaining cheese.

Return to the oven for 7 minutes until cheese has melted and pita pocket is warm. Sprinkle each with basil leaves. Season and serve.

TIP: The vegetables can be roasted up to 3 days ahead. Keep them in an airtight container in the fridge. If you're taking lunch to work, you can prepare the pizza to end of step 2, wrap in foil and warm in the microwave or in a sandwich press at work. If heating in a sandwich press place the pizza between two sheets of baking paper. If you like thinner crust-style pizza, you can flatten the pita pockets with a rolling pin before topping.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Vegetables1.5
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories418
Protein24.5 g
Total fat14.5 g
- Saturated fat6 g
Total carbohydrates42.3 g
- Total sugars10.8 g
Fibre8.4 g
Sodium608 mg

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