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.
1
Serves
241
Calories
13.4g
Protein
332g
Serving Size
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
- 1Preheat 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.
- 2Meanwhile lay your pita pocket onto an oven tray which has been lined with baking paper.
- 3Spread 1 tbsp. pizza sauce over base. Lay spinach leaves on the pita bread. Then layout the capsicum strips.
- 4Heat 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.
- 5Break up the goat’s cheese over pizza, season with S & P.
- 6Bake in oven for 10 mins.