Homemade pizza is always a welcome alternative to take away in the House of Murray. I immediately fell in love with this pizza on the first mouthful.
I have to say I love Vegetarian Pizza but also like to change the ingredients sometimes to include some chicken, bacon or salami depending on my taste fancies at the time. For me this pizza was the bomb - it had the lot and I was one happy diner!!
Friday Night Pizza
(recipe sourced from Weight Watchers Simply Delish)
Serves: 4 (Makes 2 pizzas)
ProPoints per Serve: 8
250 grams butternut pumpkin, thinly sliced
1 small zucchini, thinly sliced
1 tablespoons olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
150 grams button mushrooms, quartered
1 small red capsicum, chopped
2 x 100 grams wholemeal Lebanese bread
1/3 cup (80ml) pizza sauce
100 grams cherry tomatoes, halved
50 grams shaved hot salami, chopped
75 grams reduced fat feta cheese, crumbled
1/4 cup (25 grams) reduced fat grated mozzarella cheese
1 tablespoon barbecue sauce
1/3 cup fresh basil leaves
Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.
Place pumpkin and zucchini in a medium blow. Add half the oil and toss to combine. Preheat a chargrill or barbecue over high heat. Cook pumpkin and zucchini, in batches, for 2 - 3 minutes each side or until lightly charred and tender.
Meanwhile, heat remaining oil in a large non stick frying pan over medium - high heat. Add onion, garlic, mushroom and capsicum and cook, stirring, for 5 minutes or until just tender.
Place bread on 2 pizza or baking trays. Spread pizza sauce over bread. Top with pumpkin, zucchini, mushroom mixture, tomatoes and salami. Sprinkle with feta and mozzarella. Bake for 12 - 15 minutes or until bread is crisp and golden. Serve pizza drizzled with barbecue sauce and sprinkled with basil.