Homemade Mushroom & Caramelised Onion Pizza
with Fresh Dough, Cheddar Cheese & Baby Leaves
Whip up a simple yet satisfying pizza with a combination of tasty ingredients. Caramelised onions plus stringy Cheddar cheese bring the flavour, while the courgette and baby leaves add essential greens. Enjoy this easy slice of life!
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 packet
Pizza Dough
(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )
½
Onion
1 packet
button mushrooms
1
courgette
1 packet
tomato paste
½ sachet
Garlic & Herb Seasoning
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C / 220°C fan-forced. • Halve each ball of pizza dough and set aside to rest for 20 minutes. • Thinly slice onion (see ingredients) and button mushrooms. Using a vegetable peeler, slice courgette into ribbons.
TIP: The resting time helps make the dough easier to work with plus improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and courgette until browned and softened, 5-7 minutes. • Season with salt and pepper, then transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Wipe the frying pan and return to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning (see ingredients) and the butter until fragrant, 1 minute. • Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.
• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). Top bases with tomato sauce, mushroom and courgette and sprinkle over shredded Cheddar cheese. • Bake pizzas until golden and cooked through, 15-20 minutes.
• In a medium bowl, combine baby leaves, a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Top the pizzas with caramelised onion and baby leaves, then slice. • Divide between plates. Enjoy!