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Roasted vegetable and feta pizza

Name: Roasted vegetable and feta pizza
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 butternut pumpkin, peeled, cut into 1.5cm cubes; 1 red and 1 yellow capsicum, cut into 1.5cm pieces; 1 red onion, sliced; 3 small zucchini, sliced; 2 tablespoons olive oil; 2 large fat-free pizza bases; 100ml tomato passata (sieved tomatoes); 120g low-fat feta, crumbled; 2 teaspoons balsamic vinegar; 1/3 cup basil leaves

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Please the whole family with this guilt-free pizza.

1/2 butternut pumpkin, peeled, cut into 1.5cm cubes
1 red and 1 yellow capsicum, cut into 1.5cm pieces
1 red onion, sliced
3 small zucchini, sliced
2 tablespoons olive oil
2 large fat-free pizza bases
100ml tomato passata (sieved tomatoes)
120g low-fat feta, crumbled
2 teaspoons balsamic vinegar
1/3 cup basil leaves

Method

1.

Preheat oven to 180°C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.
2.

Increase oven temperature to 200°C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve.