Quick Veggie Pizza



Created by:

15 min
30 min
Healthier. Happier.




4small wholemeal pita breads
1tspolive oil
3medium capsicum, (red, green and yellow), chopped
1/2all red onion, diced
1cupbutton mushroom, sliced
1tspdried oregano
1cupcanned crushed tomatoes
2tbspparmesan cheese,finely grated
1tspsweet paprika


  1. Preheat oven to 200ºC and position rack in middle of the oven.
  2. Heat large nonstick frypan, brushed with olive oil and add onion, herbs and capsicums. Cook until soft and slightly charred about 10 minutes.
  3. Add the mushrooms and cook for 2-3 minutes. Set vegetables aside.
  4. Mix tomatoes with herbs in a small bowl.
  5. Place pita breads on baking paper lined oven tray, smooth spoonfuls of tomato sauce over base, sprinkle with half the parmesan and then arrange grilled vegetables in a single layer over the sauce.
  6. Bake in oven for 10 minutes until edges of pita are crispy.
  7. Optional: Before service add a sprinkling of the remaining parmesan, oregano and sweet paprika, cut into slices.

Recipe description

A delicious, quick pizza that’s packed with healthy veggies.


Substitute capsicums for vegetables such as potatoes, carrots, pumpkin or sweet potato. Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

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