Cherry Tomato & Portabello Mushroom Pizza
with Caramelised Onion, Double Cheese & Rocket
Forget the excessively saucy, topping-heavy pizzas of your past; here’s a simple pizza that will impress the whole family’s eyes (and tastebuds). Here, quality ingredients like meaty mushrooms, tinned cherry tomatoes and crumbly Greek-style cheese ensure each bite packs a punch of flavour for no ordinary weeknight dinner.
This recipe is under 650kcal per serving.
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
1
onion
2 clove
garlic
1 packet
portabello mushrooms
½ tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
2
pizza bases
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 bag
salad leaves
1 sachet
Italian Herbs
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
10 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, finely chop the garlic. Thinly slice the portabello mushrooms. Drain the tinned cherry tomatoes (see ingredients), reserving the tomato sauce in a separate bowl. Lightly crush the cherry tomatoes. In a medium bowl, add the sliced mushrooms, vegetable stock powder, a drizzle of olive oil and a pinch pepper. Toss to coat and set aside.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the reserved tomato sauce, the butter and Italian herbs and cook until fragrant, 30 seconds. Season with salt and pepper and set aside.
Carefully remove the wire rack from the oven and place the pizza bases directly on the rack, rough side down. Using the back of a spoon, spread the pizza sauce evenly over the bases. Sprinkle with the shredded Cheddar cheese. Top with the cherry tomatoes and mushrooms. Crumble over the Greek salad cheese/feta cheese. Bake the pizzas on the oven rack until the cheese is melted and golden, 10-12 minutes.
TIP: Baking the pizzas directly on the wire rack helps the base to crisp up.
When the pizzas have 2 minutes cook time remaining, combine the rocket leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste. Toss to coat.
Cut the cherry tomato and portabello pizzas into even slices, then divide between plates. Top with the caramelised onion and dressed rocket to serve.