serves 4 I prep time = 15 minutes I cooking = 40 minutes  

Ingredients:  

  • 2 x wholemeal thin pizza bases  
  • 500g butternut pumpkin, deseeded, cut into 3cm cubes (anti-inflammatory ingredient) 
  • 1 small eggplant, sliced thinly  
  • 200g white cup mushrooms, sliced (anti-inflammatory ingredient) 
  • 1 yellow capsicum, deseeded, sliced thinly  
  • ½ cup pitted kalamata olives, roughly chopped 
  • ½ cup sun-dried tomatoes (anti-inflammatory ingredient) 
  • 1 red onion, sliced thinly 
  • ½ cup passata  
  • 1 tablespoon Extra Virgin Olive Oil 
  • ¾ cup grated mozzarella cheese 
  • 1 cup rocket leaves, as garnish  

Method:  

  1. Preheat oven to 200°C (180°C fan-forced). Line baking tray with non-stick baking paper. 

  2. Place chopped pumpkin on baking tray. Drizzle olive oil over the top. Roast for 15 - 20 minutes or until golden brown.  

  3. Lay the wholemeal pizza bases on a flat surface. Spread passata evenly across the top, using the back of a spoon.  

  4. Top the pizzas evenly with roasted pumpkin, eggplant, mushrooms, capsicum, olives, sun-dried tomatoes and onion. Sprinkle cheese over the top. Place pizzas in preheated oven on the wire racks and bake for 15 - 20 minutes or until cheese is melted and golden on top. Serve with side salad.

Tip: Placing the pizzas directly onto the wire racks helps the bases to crisp up.  

 

Nutritional Information  

per serve  

Energy  

 1994 kJ  

(474 cal)  

Total Fat  

23g  

Saturated Fat  

 2g 

Carbohydrate  

 49g 

Sugar  

 12g 

Fibre  

 10g 

Sodium  

540mg 

Protein  

15 g  

 

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