BBQ Bacon & Sweetcorn Pizza
with Cheddar Cheese & Rocket Salad
Looking for a tasty midweek dinner option? Try cooking up this smokey BBQ bacon and crunchy sweetcorn pizza. Oozing with Cheddar cheese and smattered with rocket leaves for a peppery kick, you can pile this on your plate in less than 30 minutes!
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
1
onion
1
courgette
1 packet
diced bacon
½ tin
sweetcorn
1 packet
pizza bases
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Thinly slice courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook diced bacon, onion and courgette, breaking up bacon with a spoon, until golden, 4-5 minutes. • Meanwhile, drain sweetcorn (see ingredients).
• Carefully remove wire rack from oven and place pizza bases directly on rack, rough-side down. • Use the back of a spoon to evenly spread BBQ sauce and sprinkle with shredded Cheddar cheese. • Top with bacon, courgette, onion and sweetcorn.
• Bake pizzas directly on oven rack until cheese is melted slightly and pizza base is crisp, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice pizzas evenly and divide between plates. • Top with dressed rocket to serve.