Roast veggie pizza We all know that eating enough vegetables is important, but only 1 in 10 Australians are actually meeting the recommended amount each day! In addition, over a third of the average Australian's daily energy intake is coming from foods that are energy dense and a poor source of nutrients. Try these roast veggie pizzas as a veggie-packed, family-friendly alternative to the traditional takeaway. Main Print this recipe Details Serves: Serves 2 Number of ingredients: 13 IngredientsTo cook: 1 Hour CookDifficulty: Medium Nutrition per servingEnergy : 1677kJProtein : 14.6gFat (total): 16.3g- Saturated Fat: 3gCarbohydrate (total): 43.7gFibre: 10.5gSodium: 434mg Ingredients 100g butternut pumpkin, sliced thinly cooking-oil spray 2 teaspoons olive oil 1 small brown onion (80g), chopped finely 1 clove garlic, crushed 250g (8 ounces) cherry tomatoes, quartered 2 tablespoons finely chopped fresh basil leaves 2 x 67g (2-ounce) wholemeal pita pockets 1 small zucchini (90g), sliced into ribbons 100g kale, trimmed, shredded ¼ cup (60g) reduced-fat ricotta, crumbled 1½ tablespoons pine nuts, toasted 2 tablespoons small basil leaves, extra Method Preheat oven to 200°C. Line two oven trays with baking paper. Place pumpkin on one tray; spray with cooking oil. Bake for 20 minutes or until softened. Heat oil in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until softened. Add tomato; stir to combine. Bring to the boil, then reduce heat to low; simmer, uncovered, for 10 minutes or until mixture is thickened. Stir in the basil. Arrange pita pockets on remaining oven tray. Spread with tomato mixture; top with pumpkin, zucchini and kale. Bake for 15 minutes or until bases are crisp. Top pizzas with ricotta, nuts and extra basil before serving. Season with pepper.
