Name: Easy pita bread pizzas with roast veges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 100 gram butternut pumpkin, thinly sliced; 2 teaspoon olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 250 gram punnet cherry tomatoes, quartered; 2 tablespoon basil leaves, finely chopped, plus 2 tablespoons extra; 2 wholemeal pita pockets; 1 courgette, sliced into ribbons; 100 gram kale, trimmed, shredded; 1/4 cup reduced-fat ricotta, crumbled; 1 1/2 tablespoon roasted pine nuts

Easy pita bread pizzas with roast veges

Pizza just got healthier! This clever pizza recipe sees wholemeal pita pockets used as bases and topped with vibrant roast veges and creamy ricotta. Perfect as a snack, lunch or light dinner

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Serves 2

Prep

20M

Cook

35M

Total

55M

If you’re looking for a quick and easy lunch or light dinner, these pita bread pizzas are the way to go! This recipe includes steps to roast up your vegetables, but this is also a fantastic way to use up roast dinner leftovers.

Looking for other pizza recipes? Try one of our 16 homemade pizza recipes that are perfect for sharing.

Ingredients

100 gram butternut pumpkin, thinly sliced

2 teaspoon olive oil

1 small onion, finely chopped

1 garlic clove, crushed

250 gram punnet cherry tomatoes, quartered

2 tablespoon basil leaves, finely chopped, plus 2 tablespoons extra

2 wholemeal pita pockets

1 courgette, sliced into ribbons

100 gram kale, trimmed, shredded

1/4 cup reduced-fat ricotta, crumbled

1 1/2 tablespoon roasted pine nuts

Method

Preheat oven to hot, 200°C. Line two oven trays with baking paper.

Place pumpkin on one oven tray and spray with oil. Bake for 20 minutes or until softened.

In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring, for 4 minutes or until softened. Add tomato and stir to combine. Bring to the boil, then reduce heat to low and simmer, uncovered, for 10 minutes or until mixture has thickened. Stir in basil.

Arrange pita pockets on remaining oven tray. Spread with tomato mixture and top with pumpkin, courgette and kale. Bake for 15 minutes or until bases are crisp.

Top pizzas with ricotta, nuts and extra basil before serving. Season with cracked pepper.