Name: Roast pumpkin, eggplant and feta pizza
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 500 gram sweet potato, peeled, sliced; 1 medium eggplant, sliced; 2 tablespoon olive oil; 320 gram packet pizza dough mix; 2 tablespoon tomato passata; 1 cup shredded pizza cheese; 100 gram feta, crumbled; 1/4 cup pepitas (pumpkin seeds); baby spinach leaves, cherry tomatoes, halved, to serve

Ingredients

500 gram sweet potato, peeled, sliced

1 medium eggplant, sliced

2 tablespoon olive oil

320 gram packet pizza dough mix

2 tablespoon tomato passata

1 cup shredded pizza cheese

100 gram feta, crumbled

1/4 cup pepitas (pumpkin seeds)

baby spinach leaves, cherry tomatoes, halved, to serve

Method

1.Preheat oven to very hot, 220°C. Spray an oven tray and 2 pizza trays with oil.

2.Arrange sweet potato and eggplant in a single layer on oven tray. Drizzle with oil; season to taste. Bake 20-25 minutes, until vegetables begin to turn golden. Reduce oven to moderate, 180°C.

3.Meanwhile, prepare pizza bases following packet instructions.

4.Divide dough in half and roll out to fit pizza trays. Bake bases 10 minutes.

5.Spread tomato passata evenly over bases; arrange vegetables, cheeses and pepitas over sauce. Bake 10-15 minutes, until golden. Serve topped with spinach leaves and cherry tomatoes.

Cut eggplant into about 5mm slices. Save time and pan-fry vegetable slices in 2 tablespoons olive oil over high heat 6-8 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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