Step 1 Preheat oven to 200°C. Heat 3 large baking trays in oven for 10 minutes.
Step 2 Meanwhile, place a small saucepan over medium-high heat and spray with oil. Add onion and reduce heat to low. Cook onion, covered, for 15 minutes or until very soft and caramelised (add a tablespoon or two of water to help cooking if necessary).
Step 3 While onion is cooking, steam pumpkin for 5–8 minutes, or until just tender. Reserve.
Step 4 Add vinegar to onions and cook over high heat, uncovered, stirring, for 1–2 minutes or until vinegar evaporates. Reserve.
Step 5 Spread pizza bases with tomato paste. Top with steamed pumpkin, broccoli florets and caramelised onion. Sprinkle with cheese and chilli flakes.
Step 6 Carefully place pizzas onto heated trays. Bake for 12–15 minutes, or until bases are crisp and cheese is golden and melted. Cut into slices, drizzle with yoghurt and sprinkle with basil leaves to serve.
- Use low-fat yoghurt instead of creamy cheese to reduce fat content.
- Use a wholemeal base instead of white for extra fibre.
- Add extra vegies to your topping for more vitamins and minerals.
Our version per serve (3/4 pizza)
Total fat 11.4g
Sat fat 3.6g
Original version per serve (3/4 pizza)
Total fat 21.7g
Sat fat 7.7g