Pumpkin and Feta Pizza

If you would like to include more healthy vegetarian (and inexpensive) meals in your diet, our delicious Pumpkin and Feta Pizza with rocket is the answer. You won’t miss the meat!

Serves: Two

Time: 50 minutes


  • 500g butternut pumpkin
  • 5 tablespoons olive oil
  • 1 400g can tomatoes, drained
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 large pizza base
  • 1/2 cup grated mozzarella cheese
  • 125g feta, crumbled
  • handful rocket, to serve



Preheat the oven to 180°C. Cut the pumpkin into even slices and then remove the seeds and skin. Place in a single layer in a roasting tray and drizzle with two tablespoons of olive oil. Season with salt and pepper and then roast in the oven for 20 minutes and set aside.

Increase the oven temperature to 220°C, and then chop the tomatoes and place in a bowl with two tablespoons oil, garlic, oregano, and salt and pepper. Place pizza base on a piece of baking paper on a tray. Brush edges with remaining olive oil. Spread with tomato mixture and then top with mozzarella, pumpkin and feta. Place in oven and cook for 15–20 minutes until the base is crisp and the top is golden. Scatter with rocket and enjoy.