Pesto, roasted pumpkin and baby spinach pizza

Give your pizza a vegie-packed makeover with five inexpensive ingredients!

Serves: 1

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

1 wholemeal pita bread (or wholegrain wrap)
2 teaspoons basil pesto
20g baby spinach leaves, plus extra to serve
½ cup roasted pumpkin cubes
25g feta, crumbled

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper.

2 Place pita bread (or wrap) on prepared tray. Spread with pesto, then top with baby spinach, roasted pumpkin and feta. Bake for 8–10 minutes or until base is golden and topping warmed through. Serve pizza garnished with extra baby spinach.

HFG tip

Prep ahead: Roast a large batch of pumpkin cubes in one go. Peel & cut half a butternut pumpkin (about 650g) into 2cm pieces. Place on a baking tray lined with baking paper, lightly spray with oil, then bake at 200ºC for 25 minutes or until golden & tender.

Nutrition Info (per serve)

Calories 326 cal

Kilojoules 1362 kJ

Protein 17 g

Total fat 7.6 g

Saturated fat 2.9 g

Carbohydrates 43.2 g

Sugar 6.6 g

Dietary fibre 6.7 g

Sodium 524 mg

Calcium 168 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.