Pumpkin, feta and tomato upside-down pizza
Nutrition Info.(per serve)
1 quantity pizza dough
300g pumpkin, sliced thinly
1 red onion, sliced thinly
1 punnet cherry tomatoes, halved
1/4 cup pumpkin seeds, toasted
1/2 cup (125g) crumbled feta
1 cup rocket leaves
1 tablespoon extra virgin olive oil
You’ll also need
28cm x 40cm baking dish
large board or baking dish for serving pizza
Total fat 15g
Saturated fat 6g
Dietary fibre 6g
2 Roast pumpkin and onion for 10 minutes, then remove from the oven and add tomatoes. Toss to mix.
3 Place pizza dough on top of vegetables. Bake for 15-20 minutes until base is crisp and golden.
4 Remove from oven, invert on a board, peel off baking paper. Quickly add feta, rocket and pumpkin seeds to top of pizza. Drizzle with olive oil and season.
Serve this pizza with a big salad of leaves and crunchy veges.
For full step-by-step instructions (with photos), see our article Upside-down pizza!
Hanu de Jong
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