Roast kumara and feta pizza

Current rating: 3.5 (2 ratings)
Serves 4
Prep 15
Cook 40
Enjoy a night in with friends with this roast kumara and feta pizza. It's delicious served with a roast beetroot and walnut salad or fresh green salad.

Ingredients
  • 400g kumara, peeled and thinly sliced
  • 1 tbs oil
  • 250g punnet cherry tomatoes, halved
  • 1 tbs balsamic vinegar
  • 1 cob corn, kernels removed and steamed
  • 125g reduced fat feta
  • 1 wholemeal pizza base
  • rocket leaves to serve

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

Method
  1. Toss thinly sliced kumara in oil and place on a baking tray. Bake in a hot oven, 200°C, until just golden. Set aside.
  2. Toss cherry tomatoes in balsamic vinegar and place on a baking tray and bake in a slow oven, 150°C, for 20 minutes.
  3. Top pizza base with kumara, cherry tomatoes, steamed corn kernels and crumbled feta.
  4. Bake at 220°C, for 20 minutes. Serve with rocket and balsamic vinegar.

Tips

  • For an extra twist, try spreading pasta sauce on the base before adding toppings.
  • To create a gluten free pizza, simply use a gluten free pizza base in place of the wholemeal pizza base.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • For an extra twist, try spreading pasta sauce on the base before adding toppings.
  • To create a gluten free pizza, simply use a gluten free pizza base in place of the wholemeal pizza base.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information

Per serve
 
382
16
 
4.0
46
10
715
560
163
1.8