Pumpkin & Chickpea Vegetarian Mini Pizzas
Pumpkin & Chickpea Vegetarian Mini Pizzas
Delight guests with Vegetarian Mini Pizzas packed with pumpkin and chickpeas, rich in nutrients for health and energy!
Servings
10
Prep time
Cook time
Recipe
Ingredients
- 1 butternut pumpkin, peeled and diced
- Pinch ground cinnamon
- 1 tbsp pure maple syrup or raw honey
- Pinch sea salt
- 3 cloves garlic, peeled
- cold-pressed olive oil, to drizzle
- 8-10 mini pizza bases
- Tomato pizza sauce
- Pesto
- Jar marinated artichokes
- Sundried tomatoes, cut into strips
- Mozzarella cheese, grated
- Handful baby rocket
- 400g tin chickpeas, drained
- 1⁄4 cup toasted pine nuts
Method
- Preheat oven to 220°C. Line two baking trays with baking paper.
- Toss pumpkin pieces and garlic cloves in cinnamon, maple syrup, sea salt and olive oil.
- Place on baking trays and bake for 15 mins, until soft and golden
- Transfer to food processor and blend until well combined.
- Place mini pizza bases on baking trays, spread with pizza sauce, then top with some pumpkin purée. Top with artichokes, sundried tomatoes, dollops of pesto, chickpeas and cheese.
- Bake for 12 mins until golden and base crispy.
- Cut pizzas in half and top with some rocket. Place on serving trays.
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