Give your pizza a vegie-packed makeover with five inexpensive ingredients!
Serves: 1Time to make: 15 mins Hands-on time: 5 mins
Ingredients
Units: Metric | Imperial (US)
More weights & measures
- 1 wholemeal pita bread (or wholegrain wrap)
- 2 teaspoons basil pesto
- 20g baby spinach leaves, plus extra to serve
- ½ cup roasted pumpkin cubes
- 25g feta, crumbled
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Instructions
1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Place pita bread (or wrap) on prepared tray. Spread with pesto, then top with baby spinach, roasted pumpkin and feta. Bake for 8–10 minutes or until base is golden and topping warmed through. Serve pizza garnished with extra baby spinach.
HFG tip
Prep ahead: Roast a large batch of pumpkin cubes in one go. Peel & cut half a butternut pumpkin (about 650g) into 2cm pieces. Place on a baking tray lined with baking paper, lightly spray with oil, then bake at 200ºC for 25 minutes or until golden & tender.
Nutrition Info (per serve)
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Calories 326 cal
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Kilojoules 1362 kJ
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Protein 17 g
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Total fat 7.6 g
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Saturated fat 2.9 g
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Carbohydrates 43.2 g
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Sugar 6.6 g
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Dietary fibre 6.7 g
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Sodium 524 mg
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Calcium 168 mg
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Iron 2.7 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
