Mini Pizzas!

 

 

 

Ingredients

 

Base

½ Small butternut squash

2 carrots

1 egg

Salt and Pepper

 

Tomato sauce

Can of chopped tomato

1 tsp. Paprika

Salt and Pepper

Fresh Basil

1 tbsp. Balsamic Vinegar

1 tbsp. Tomato Puree

 

Toppings

Whatever you fancy!

 

I used Articokes and Feta on some and Mushrooms with Feta on the others but you can put whatever you like on them.

 

 

Method

 

1. Grate your butternut squash and carrot and place in a bowl with egg, salt and pepper and mix.

 

2. Preheat your oven to 200 degrees. Get a large baking tray and cover with baking parchment.

 

3. Using a cutter shape (I used a heart one) place this firmly the baking parchment and hold. Using the other hand spoon in the grated veg and push down into all the corners and to make compact. I made mine about a centimeter high. Repeat this all over the baking parchment with remaining mix.

 

4. Place in the over for around 20 minutes or until cooked through and look like they will hold together. Once cooked leave on the side to cool and they will harden more.

 

5. In a pan placed your chopped tomatoes, paprika, balsamic, tomato puree, basil, salt and pepper and bring to the boil, then reduce to a simmer and leave for around 15/20 minutes to reduce down into a slightly thicker sauce.

 

6. Once the sauce is ready place this on top of your bases, add toppings of your choice and then place under the grill for a few minutes, especially if you have cheese on the top.

 

7. These are great to keep in the fridge and have as a cold snack too!

 

 

 

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