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Serving-size is a significant factor of your daily diet . You need to compare the exact sum of that food you usually eat into the serving size recorded on the label. Eating substantial parts or portions may lead to weight gain.

No matter whether you are planning an elaborate menu or just going in advance for tomorrow's Roasted vegetable & feta pizza. This recipe comes from many decades of playing at the kitchen. I realize that adding a couple ingredients to some recipe adds depth to what exactly is usually dull. You may be searching for lighter food items to make along with your leftovers. Good and gentle Roasted vegetable & feta pizza ideal for post-vacation. The substances in this recipe receive your tongue thumping, also are very waist-friendly when you will require a'bite' following a busy holiday. Employing several components as choices, this soup has been filled using a fall and hot flavor which produces it creamy. The perfect Roasted vegetable & feta pizza to heat you up on cool winter months. Perfect for using leftover.

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How to make Roasted vegetable & feta pizza

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 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

Method

  • Step 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.
  • Step 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.