Pumpkin & Vegetable Pizza

You can add any vegetable you like, suggestions are diced zucchini, eggplant - whatever takes your fancy. If you don't like goats cheese use a good quality feta instead.

This recipe is low fat, low sugar, low sodium and a good source of protein.

Ingredients

• 1 pita pocket, wholemeal, ‘light’
• 1 tbsp. pizza sauce
• 1 cup pumpkin, diced
• ¼ onion, sliced
• ½ tomato, sliced or diced
• 2 small mushrooms, sliced
• 2 tbsp. roasted capsicum strips
• 1 tbsp. goat’s cheese
• ¼ cup baby spinach leaves
• Sprinkle of oregano
• Cooking spray
• Salt and pepper to taste

Method

1. Preheat oven 200C (400F). Place your diced pumpkin on an oven tray lined with baking paper, spray with a little olive oil spray, sprinkle a little oregano over and cook for 10 mins.
2. Meanwhile lay your pita pocket onto an oven tray which has been lined with baking paper.
3. Spread 1 tbsp. pizza sauce over base.  Lay spinach leaves on the pita bread.  Then layout the capsicum strips.
4. Heat a small non-stick frypan, spray cooking spray and sauté onions and mushrooms for 5 mins on med heat. Take off heat; lay out on pita pocket evenly.  Add tomato, diced or sliced.
5. Break up the goat’s cheese over pizza, season with S & P.
6. Bake in oven for 10 mins.