Cherry Tomato, Bacon & Sage Pizza
with Pear & Mixed Leaf Salad
Add extra flavour to your pizza by roasting the veggies first to ensure every bite is a tasty delight. Then, infuse the sauce with garlic for a fragrant flavour so divine that you’ll never rely on takeaway again!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as 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
1
onion
1
pear
2 clove
garlic
1 tin
tinned cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
pizza bases
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
diced bacon
1 bag
sage
1
leek
1 bag
salad leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
tomato paste
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 tbs
water
1 drizzle
balsamic vinegar (for the sauce)
1 drizzle
balsamic vinegar (for the salad)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Thinly slice the courgette into rounds. Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 10-15 minutes.
While the veggies are roasting, thinly slice the pear. Finely chop the garlic. Pick and roughly chop the sage leaves. Drain the tinned cherry tomatoes, reserving the tomato sauce in a small bowl.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the bacon, breaking it up with a spoon, until browned, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the garlic and tomato paste until fragrant, 1 minute. Add the garlic & herb seasoning, reserved tomato sauce, the butter, brown sugar, balsamic vinegar (for the sauce) and the water. Cook until slightly reduced, 1-2 minutes.
When the veggies are done, place the pizza bases on a flat surface, rough-side down. Spread the pizza sauce evenly over the bases and sprinkle with shredded Cheddar cheese. Top with the bacon, roasted veggies, cherry tomatoes and sage. Bake the pizzas directly on the oven rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base crisp up.
While the pizzas are baking, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a medium bowl. Season. Add the pear and mixed salad leaves, then toss to coat. Set aside.
Season the pizzas, top with the rocket and a drizzle of olive oil, then evenly slice. Serve with the pear salad.