3 days Ago By Lisa Guy
By: Lisa Guy Delight guests with Vegetarian Mini Pizzas packed with pumpkin and chickpeas, rich in nutrients for health and energy! Servings 10 Prep time Cook time Recipe 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 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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe !.
