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Double Cheese & Pesto Pizza

Double Cheese & Pesto Pizza

with Courgette & Caramelised Onion

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This pizza combines fresh ingredients for a flavourful veggie pizza. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

pizza bases

(ContainsGluten, Milk)

1 sachet

pizza sauce

1 unit

courgette

1 tub

traditional pesto (vegetarian)

(ContainsMilk, Tree Nuts)

1 block

Cheddar cheese

(ContainsMilk)

1 bag

rocket leaves

1 unit

red onion

2 block

feta cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

1 tbs

balsamic vinegar

1.5 tsp

brown sugar

2 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4300 kJ
Fat45.5 g
of which saturates16.7 g
Carbohydrate109 g
of which sugars21.1 g
Protein40.7 g
Sodium2360 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Chopping board
Knife
Grater
Spoon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced (remove a wire rack first). Peel the courgette into thin ribbons using a vegetable peeler. Thinly slice the red onion. Grate the Cheddar cheese.

2

Place the pizza bases on the wire rack, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the courgette ribbons. Crumble over the feta (see ingredients list) and sprinkle with the Cheddar cheese.

3

Bake the pizzas on the rack for 10 minutes, or until the cheese is melted slightly and the base is crisp. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.

4

While the pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky.

5

Once the pizza is done, top with the traditional pesto and caramelised onions.

6

Top the pizzas with the rocket leaves and slice into pieces. TIP: Serve 1/2 the rocket leaves on the side, with a drizzle of balsamic vinegar and olive oil if you prefer!