Roasted vegetable pita pizzas
I love this meal. It’s simple, quick and easy to make. The most difficult part of preparing this meal has to be cutting up the butternut squash, which isn’t all that bad if your knife is nice and sharp. The only problem with it, is that it takes a while to actually roast the vegetables.
1 x butternut squash, peeled and chopped into cubes.
1 x large red onion, diced.
2 x courgettes, sliced or cubed.
1 x punnet of button or chestnut mushrooms, left whole or halved.
1 x packet of wholemeal pita pockets.
1 x jar of passata, mixed with fried onions, garlic and a bit of chili
2 x table spoons of olive oil.
Salt, pepper to taste.
A good pinch of oregano.
A mix of mozarella, cheddar and parmesan.
Wash or peel and chop all the vegetables (butternut, red onion, courgettes, mushrooms, and red peppers) and place all of them except the mushrooms in a roasting tray. Pour the olive oil over the vegetables, and add the oregano, salt and pepper. You might want to use your hands to mix it all together, making sure to spread the oil, salt, pepper and oregano right through the mix.
Roast at 180°C for 45 minutes and then add the mushrooms and leave to roast for a further 30 minutes.
Dice the onions, peel and crush the garlic, chop the chilli nice and small. Fry the onions and chili in a little olive oil and when the onions are nicely caramelised add the garlic. Once the garlic starts to give off that great smell add the passata. Reduce the heat and allow to simmer. When the sauce has reduced to a lovely thick consistency it’s ready.
Spread the sauce over the pita breads, then add the roasted vegetables and sprinkle with mozarella and cheddar, or the cheese of your choice (we add a bit of parmesan as well). Grill the pizzas until golden and bubbling.
Eat ’til you drop!!!