Beetroot Based Pita Pizza

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Course
    • Breakfast

Ingredients

  • Beetroot and hummus dip
  • 1 tin of chickpeas
  • 30g of vegan feta cheese
  • 1/2 Pumpkin
  • 1 avocado
  • handful of rocket
  • A drizzle of sriracha mayo

Method

1

Using the beetroot and hummus dip, slather a generous amount onto the Pita to act as foundation for other ingredients.

2

Chop pumpkin into small chunks. Place on baking tray alongside chickpeas. Season with salt and pepper for taste.

3

Roast in oven until turned slighly toasted in colour. Let to cool for 5-10 minutes.

4

Put pumpkin and chickpeas onto beetroot Pita base and top with avocdo, rocket, vegan feta and sriracha mayo.

  • Nutrition Facts

  • Amount per serving
  • Calories0
  • % Daily Value*
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