This recipe was originally a salad, but I decided to try it out as a pizza. It was a great move! I just loved all of the flavours and thought they worked perfectly together on the pizza base – and amazingly, it tallied in at just 320 calories per serve. This could just become a new Friday night favourite!
Ingredients (serves 4)
- 500g butternut pumpkin, peeled, de-seeded and chopped
- 1 red capsicum, chopped
- 1 red onion, sliced
- olive oil spray
- 1 pizza base (feel free to make your own – I just used one from Aldi)
- 2 tablespoons sweet chilli sauce
- 50g baby spinach
- 100g low-fat feta
- dried oregano
Preheat oven to 200 degrees fan-forced.
Place pumpkin, capsicum and red onion in a roasting dish and spray lightly with olive oil. Bake for 30 minutes.
Spread sweet chilli sauce over the pizza base (I just used a bit of tomato sauce on the kids’ section of the pizza!). Top with baby spinach.
Arrange pumpkin, capsicum and onion evenly over base. Top with crumbled feta, then a sprinkle of dried oregano.
Bake for 30 minutes.