Loaded Veggie Pizza

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Say hello to your new favourite vegetarian pizza!
3.13 from 157 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2
Calories 294 kcal

Ingredients
  

  • 1/2 cup pumpkin peeled and cubed
  • 1/3 red capsicum deseeded and cut into strips
  • 1/2 red onion finely sliced
  • 1/2 zucchini finely sliced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1 Zerofood black rice pizza crust
  • 2 tablespoon tomato paste
  • 40 g Dodoni feta cheese
  • 1/4 cup fresh basil

Instructions
 

  • Preheat oven to 180°C / 350°F and line a baking tray.
  • Toss the pumpkin, capsicum and onion with olive oil, season with salt and pepper and place onto the baking tray. Roast for 10 minutes.
  • Add zucchini to the tray and cook for a further 10 minutes, or until pumpkin is tender and the capsicum is slightly charred.
  • Remove the vegetables from the oven and set aside.
  • Increase oven temperature to 220°C / 425°F.
  • Place black rice pizza base on the baking tray and spread over the tomato paste.
  • Top with the roast vegetables and drizzle over the balsamic vinegar.
  • Crumble over the feta and bake the pizza for 15 mins, until golden.
  • Serve with fresh basil leaves.
Keyword Pizza

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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