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!
Dinner, Lunch, Main Course
peeled and cubed
deseeded and cut into strips
extra-virgin olive oil
Zerofood black rice pizza crust
Dodoni feta cheese
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.
Loaded Veggie Pizza by
28 By Sam Wood.