Roasted Pumpkin & Double Cheese Pizza
with Caramelised Onion & Rocket-Pear Salad
This pizza combines bright, roasted veggies and two types of cheese for a flavourful vegetarian 'Za'. It might not be pizza as Italians know it, but it sure does hit the spot.
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
courgette
1 packet
peeled pumpkin pieces
1
onion
2
pizza bases
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 sachet
pizza sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
pear
1 bag
salad leaves
1 block
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
Olive Oil
¼ tsp
salt
1 tbs
balsamic vinegar (for the onion)
½ tbs
water
1 tsp
brown sugar
½ tbs
balsamic vinegar (for the salad)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette into 1cm rounds. Place the courgette, peeled & chopped pumpkin, the salt and a drizzle of olive oil on an oven tray lined with baking paper. Season with pepper. Toss to coat, then spread in a single layer. Roast until just tender, 15-20 minutes.
While the veggies are roasting, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.
Lay the pizza bases on a flat surface, rough side down. Spread the pizza sauce evenly across the pizza bases using the back of a spoon.
Top the pizzas evenly with the roasted pumpkin, courgette and the caramelised onion, then sprinkle with the shredded Cheddar cheese. Place the pizzas directly onto the wire oven racks and bake until the cheese is melted and golden, 10-12 minutes. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.
While the pizzas are baking, thinly slice the pear. In a medium bowl, combine the pear, rocket leaves, balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat, then season with salt and pepper.
Crumble the Greek salad cheese/feta cheese over the pizzas. Cut the pizzas into slices and divide between plates. Serve with the rocket and pear salad. TIP: Garnish your pizzas with a little of the salad if you like!