Looking for a tasty pizza with half the guilt? Look no further! This veggie-packed pizza is a fun way to mix up your midweek meals. 


  • 300 g pumpkin, peeled & cut into 2 cm pieces

  • 2 tsp olive oil

  • 2 tbs pepitas

  • 2 wholemeal pizza bases

  • 2 sachets tomato paste

  • 2 tomatoes, sliced

  • ½ red onion, cut into thin wedges

  • 2 tbs traditional pesto

  • ½ bag rocket, washed

  • ½ block parmesan cheese, flaked


  • 1.

    Preheat the oven to 220°C/200°C fan-forced.

  • 2.

    Toss the pumpkin in the olive oil and place on the prepared oven tray. Season with salt and pepper and cook in the oven for 10 minutes. Scatter the pepitas over the half-cooked pumpkin and cook for a further 5 minutes.

  • 3.

    Place the pizza bases rough side down on a flat surface. Spread the tomato paste across the base of each pizza. Top with the tomato slices, red onion, roast pumpkin and pepitas.

  • 4.

    Transfer the pizza directly onto the oven wire racks and cook for 10 minutes or until the bases are crispy. Remove from the oven.

  • 5.

    Top with dollops of the traditional pesto, fresh rocket and flaked parmesan cheese.


This is a Hello Fresh recipe. 

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