Roasted vegetable pizza

Recipe: Roasted vegetable pizza


  • 2 x 335g 97% fat-free pizza bases
  • 1/3 cup basil pesto
  • 2 cups sliced roasted vegetables (such as potato, pumpkin, onion)
  • 1 cup (90g) chopped roasted turkey, skin removed
  • 8 cherry tomatoes, halved
  • 1/2 cup grated light mozzarella cheese
  • 30g baby spinach


  1. Preheat oven to 220°C. Arrange pizza bases on 2 baking trays. Spread with pesto.
  2. Divide vegetables, turkey and tomatoes between pizza bases. Sprinkle with cheese. Bake for 10 minutes. Swap pizzas over in oven and bake for 5 minutes or until bases are crisp and cheese is melted. Top with spinach. Season with salt and pepper and serve.


  1. Variation: This recipe works equally well with roasted chicken instead of turkey.
  2. Tip: To reduce the fat and kilojoule content, replace the pizza bases with Lebanese bread and the pesto with hommus or baba ghanoush.
  3. Cost per serve using leftover roasted vegetables and turkey

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)