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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

pizza bases

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

pizza sauce

1 unit


1 tub

traditional pesto (vegetarian)

(ContainsMilk, Tree Nuts)

1 block

Cheddar cheese


1 bag

rocket leaves

1 unit

red onion

2 block

feta cheese


Not included in your delivery


olive oil

1 tbs

balsamic vinegar

1.5 tsp

brown sugar

2 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4300 kJ
Fat45.5 g
of which saturates16.7 g
Carbohydrate109 g
of which sugars21.1 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium2360 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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


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!