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Roasted courgette, kumara, semi-dried tomato and rocket pizza

  • Time to make: 40 mins, excludes crust preparation
  • Serving: 4 people (makes 2 pizzas)
Ratings: 4.5
Ingredients

Ingredients

  • 2 x 22cm precooked Cauliflower pizza bases
  • 300g kumara, peeled, diced in 1cm cubes
  • spray oil
  • 1 large courgette, trimmed, diced in 1cm cubes
  • 2 tablespoons basil pesto
  • 80g semi-dried tomatoes, drained, chopped
  • 120g bocconcini cheese, drained, thinly sliced
  • 2 cups baby rocket, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat oven to 180°C. Line a large baking tray with a sheet of baking paper. Place kumara on prepared tray and spray with oil. Roast for 20 minutes or until kumara is golden, adding courgette to baking tray for the last 10 minutes of roasting time.

    2 Spread cauliflower crusts with an even layer of basil pesto. Top crusts with roasted vegetables, semi-dried tomatoes and bocconcini.

    3 Place pizzas in oven and cook for 10 minutes or until cheese is bubbling and golden.

    4 Top pizzas with baby rocket, cut in slices and serve.

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