| | Roasted vegetable & feta pizza
Roasted vegetable & feta pizza
Roasted vegetable & feta pizza 4.3-5 9
  • Calories: 3741 kj
  • Fat: 20g
  • Carbohydrates: 29g

How to Make:

  1. Preheat oven to 180°C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.
  2. Increase oven temperature to 200°C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve.
Time for preparing:
40 min.


  • 1/2 butternut pumpkin, peeled, cut into 1.5cm cubes
  • 1 red and 1 yellow capsicum, cut into 1.5cm pieces
  • 1 red onion, sliced
  • 3 small zucchini, sliced
  • 2 tablespoons olive oil
  • 2 large fat-free pizza bases
  • 100ml tomato passata (sieved tomatoes)
  • 120g low-fat feta, crumbled
  • 2 teaspoons balsamic vinegar
  • 1/3 cup basil leaves