Guests will be delighted with these delicious vegetarian mini pizzas. Pumpkin is a powerhouse of nutrients, providing a high dose of beta-carotene, which supports eye health and boosts the immune system. Chickpeas are an excellent source of plant-based protein and fibre, which help promote satiety and digestive health and aid in blood sugar regulation. Chickpeas provide essential nutrients like iron, magnesium, and folate, which are vital for energy production, bone health and cell function.
Serves: 8-10
1 butternut pumpkin, peeled and diced P
inch 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.
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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