Pesto, roasted pumpkin and baby spinach pizza

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Steve Brown

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Give your pizza a vegie-packed makeover with five inexpensive ingredients!

Serves: 1

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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

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)

Calories 326cal

Kilojoules 1362kJ

Protein 17g

Total fat 7.6g

–Saturated fat 2.9g

Carbohydrates 43.2g

–Sugars 6.6g

Dietary fibre 6.7g

Sodium 524mg

Calcium 168mg

Iron 2.7mg

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.

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