Double Cheese & Pesto Pizza
with Courgette & Caramelised Onion
This pizza combines fresh ingredients for a flavourful veggie pizza. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
pizza bases
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 sachet
pizza sauce
1 unit
courgette
1 tub
Traditional Pesto (Vegetarian)
(Contains Milk, Tree Nuts; )
1 block
Cheddar cheese
(Contains Milk; )
1 bag
salad leaves
1 unit
onion
2 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
tbs
olive oil
1 tbs
balsamic vinegar
1.5 tsp
brown sugar
2 tsp
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced (remove a wire rack first). Peel the courgette into thin ribbons using a vegetable peeler. Thinly slice the red onion. Grate the Cheddar cheese.
Place the pizza bases on the wire rack, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the courgette ribbons. Crumble over the feta (see ingredients list) and sprinkle with the Cheddar cheese.
Bake the pizzas on the rack for 10 minutes, or until the cheese is melted slightly and the base is crisp. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.
While the pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky.
Once the pizza is done, top with the traditional pesto and caramelised onions.
Top the pizzas with the rocket leaves and slice into pieces. TIP: Serve 1/2 the rocket leaves on the side, with a drizzle of balsamic vinegar and olive oil if you prefer!