Roasted vegetable & feta pizza

Cooking Vegetarian Roasted vegetable & feta pizza

This easy pizza creates a delicious feast suitable for vegetarians.

Lables: High fibre Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.
  2. Increase oven temperature to 200°C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve.

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1/2 butternut pumpkin, peeled, cut into 1.5cm cubes
1 red and 1 yellow capsicum, cut into 1.5cm pieces
1 red onion, sliced
3 small zucchini, sliced
2 tbsp olive oil
2 large fat-free pizza bases
100ml tomato passata
120g low-fat feta, crumbled
2 tsp balsamic vinegar
1/3 cup basil leaves

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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