Home > Recipes > Roast veggie pizza
Veggie pizzas topped with ricotta, pine nuts and basil

Roast veggie pizza

We all know that eating enough vegetables is important, but only 1 in 10 Australians are actually meeting the recommended amount each day! In addition, over a third of the average Australian's daily energy intake is coming from foods that are energy dense and a poor source of nutrients. Try these roast veggie pizzas as a veggie-packed, family-friendly alternative to the traditional takeaway.


Serves: Serves 2

Number of ingredients: 13 Ingredients

To cook: 1 Hour Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1677kJ

  • Protein : 14.6g

  • Fat (total): 16.3g

  • - Saturated Fat: 3g

  • Carbohydrate (total): 43.7g

  • Fibre: 10.5g

  • Sodium: 434mg


100g butternut pumpkin, sliced thinly

cooking-oil spray

2 teaspoons olive oil

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

250g (8 ounces) cherry tomatoes, quartered

2 tablespoons finely chopped fresh basil leaves

2 x 67g (2-ounce) wholemeal pita pockets

1 small zucchini (90g), sliced into ribbons

100g kale, trimmed, shredded

¼ cup (60g) reduced-fat ricotta, crumbled

1½ tablespoons pine nuts, toasted

2 tablespoons small basil leaves, extra



  1. Preheat oven to 200°C. Line two oven trays with baking paper.
  2. Place pumpkin on one tray; spray with cooking oil. Bake for 20 minutes or until softened.
  3. Heat oil in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until softened. Add tomato; stir to combine. Bring to the boil, then reduce heat to low; simmer, uncovered, for 10 minutes or until mixture is thickened. Stir in the basil.
  4. Arrange pita pockets on remaining oven tray. Spread with tomato mixture; top with pumpkin, zucchini and kale. Bake for 15 minutes or until bases are crisp.
  5. Top pizzas with ricotta, nuts and extra basil before serving. Season with pepper.