HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Tomato, Bacon & Sage Pizza
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Cherry Tomato, Bacon & Sage Pizza

Cherry Tomato, Bacon & Sage Pizza

with Pear & Mixed Leaf Salad

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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!

Allergens:MilkGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

pear

2 clove

garlic

1 tin

tinned cherry tomatoes

1 sachet

garlic & herb seasoning

1 packet

pizza bases

(ContainsGlutenMay be presentPeanuts, 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

(ContainsMilk)

1 packet

tomato paste

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

1 tbs

water

1 drizzle

balsamic vinegar (for the sauce)

1 drizzle

balsamic vinegar (for the salad)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3489 kJ
Fat42 g
of which saturates21.5 g
Carbohydrate73 g
of which sugars18.1 g
Protein35.1 g
Sodium1497 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Season the pizzas, top with the rocket and a drizzle of olive oil, then evenly slice. Serve with the pear salad.