Over the last few months, I have been having fun experimenting with interesting veggie toppings for my homemade spelt pizzas. Even meat lovers will be impressed by the flavours of these veggie pizzas. I would suggest prepping the toppings the day before this is a great way to make the pizza-making experience that much easier when you're hungry. We love roast vegetables on top and depending on what we have on hand, I might roast pumpkin, sweet potato, aubergines (eggplants), peppers, tomatoes or broccoli. I also love thinly sliced potatoes and or courgette (zucchini).

I have been adding my quick and easy homemade caramelised onions too. Instead of a 5-hour caramelising process, these take less than 60 minutes to make. I add a few teaspoons of brown sugar and a little balsamic to help the caramelising process. The caramelised onions taste delicious on pizza with homemade tomato pizza sauce, roasted broccoli and feta. It takes the humble healthy broccoli to a new level.

For the tomato sauce, here's my Homemade Pizza Sauce. Fresh and no nasty additives or sugar. There's no need to cook this pizza sauce; made with either tinned crushed tomatoes or tomato puree known as passata.

My first veggie pizza recipe is with roasted pumpkin, a little roasted red pepper (known as capsicum in Aust.), then my new favourite broccoli, caramelised onions and feta pizza. Followed by a tomato-free topping with pesto, beetroot, feta then finished with a sprinkle of chopped walnuts and a few fresh spinach leaves.

For the pizza dough here's my homemade spelt pizza dough recipe or you can use ready-made store-bought pizza bases, or even store-bought flatbread.

Roasted Pumpkin Pizza

Starting with a layer of homemade pizza sauce, then roasted pumpkin (known as squash in the UK) and roasted red peppers (known as capsicum in Aust.), a thin layer of freshly grated parmesan cheese (omit this if you want a vegan option) and freshly shredded spinach leaves. Don't forget to add mozzarella cheese on top if preferred. My paprika spiced roasted diced pumpkin (squash), is best prepared the day before you want it, then it takes less time to make the pizzas. I add a little slow-roasted diced red pepper (capsicum) on top of a homemade pizza sauce. We often have mozzarella cheese added to the top or a sprinkle of freshly grated parmesan cheese. It depends on what we have in the fridge at the time. Served with either fresh basil leave, rocket or spinach.

Ingredients

  • Small diced pumpkin
  • Olive oil
  • Paprika (optional) – 1/2 teaspoon
  • Small red pepper (capsicum)
  • Pizza sauce – 1 to 2 tbsp
  • Mozzarella cheese – 1/2 to 3/4 ball
  • Parmesan cheese – 1 to 2 tbsp

Method


Roasted Pumpkin
Peel and dice the pumpkin place in a medium bowl, drizzle about 1 tbsp of olive oil over the diced pumpkin to coat, then sprinkle 1/2 a teaspoon over the pumpkin toss then spread out on a lined baking tray. Roast at 190˚C for about 35 to 40 minutes until soft. If you notice the pumpkin is browning too much then reduce the temperature to 170˚C.

Roasted Red Pepper
De-seed and dice the red pepper. Place on a lined baking tray and drizzle with a small amount of olive oil. Roast in the oven 10 minutes at 190˚C.

Topping the pizza
Spread 1 to 2 tablespoons on pizza sauce over the pizza base, add a few handful of roasted pumpkin, a little red pepper then optional cheese topping. Roast in the hot oven for 5 minutes (with a pizza steel) around 13 minutes with no steel. Serve with a few greens on top.

Broccoli, Caramelised Onions and Feta Pizza

It might sound weird to have broccoli on a pizza but even my broccoli hating husband loves this pizza. This could be a fun way to get the children to eat broccoli. I love roasting the broccoli first with a small amount of olive oil and balsamic vinegar. This pizza starts with my easy homemade pizza sauce, then my recipe for homemade caramelised onions for pizza, a little roasted broccoli, feta cheese then roasted in a hot oven for about 5 minutes if you have a pizza steel, or around 12-15 minutes without a steel.

Ingredients

  • A small piece of broccoli roasted
  • Balsamic vinegar
  • Olive oil
  • Homemade Pizza sauce – 2 tablespoons
  • Caramelised onions – 2 tablespoons
  • Feta cheese – 2 tablespoons



How to Roast Broccoli

After washing the broccoli, cut the thick stems from the broccoli florets, then cut the tops into small pieces. Place on a lined baking tray drizzle with a little olive oil and spray a small amount of balsamic vinegar. Roast in a 180˚C fan oven for 5-7 minutes.

How to Make Caramelised Onions for Pizza

In my YouTube video I show you how to make caramelised onions for pizza. I make these with a little sugar and vinegar to quicken up the process.

Topping the Pizza
Spread 1 to 2 tablespoons on pizza sauce over the pizza base, then add about 1/4 cup of roasted broccoli, then a few tablespoons of crumbled feta cheese. Roast in the hot oven for 5 minutes (with a pizza steel) around 13 minutes with no steel.

Beetroot Pesto, Walnuts and Feta

Ingredients

  • Ready made pesto – 1 tablespoon
  • Cooked beetroot – 1 small beet
  • Feta cheese – 1-2 tablespoons
  • Roasted chopped walnuts – 1-2 tablespoons
  • Thinly sliced fresh spinach (optional)

Topping the pizza
Spread a thin layer of pesto. Then add the chopped beetroot, finish with crumbled feta. Roast in the hot oven for 5 minutes (with a pizza steel) around 13 minutes with no steel. Once the pizza is cooked, sprinkle over the walnuts and a little fresh shredded spinach is desired, cut and serve.