Roasted vegetable & feta pizza

We all love pizza, and this one is so easy to make, and so delicious that you'll want to make it any day of the week!!! You can change the topping to suit you and what you have available, so go and be creative.

Ingredients (serves 4)

1/2 butternut pumpkin, peeled, cut into 1.5cm cubes
1 red and 1 yellow capsicum, cut into 1.5cm pieces
1 red onion, sliced
3 small zucchini, sliced
2 tbs olive oil
2 large fat-free pizza bases
100ml tomato passata (pure tomatoes)
120g low-fat feta, crumbled
2 tsp balsamic vinegar
1/3 cup basil leaves

Method

Preheat oven to 180 degrees C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, and then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.
Increase oven temperature to 200 degrees C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve. Enjoy!

(Source: taste.com.au)