Cherry Tomato, Courgette & Cheddar Pizza
with Pear & Mixed Leaf Salad
- Milk
- Gluten
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
- Gluten
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Add extra flavour to your vegetarian 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!
Ingredients
1
onion
1
courgette
1
pear
1 tin
tinned cherry tomatoes
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
pizza bases
(Contains: Gluten; May be present: Peanuts, Tree Nuts, Sesame, Milk, Soy)
1 bag
salad leaves
1 packet
Mild Chorizo
1 packet
Cheddar cheese
(Contains: Milk; )
2 tin
garlic
1 tsp
brown sugar
(May be present: Peanuts, Sesame, Milk, Soy, Gluten, Almond, Cashew, Pistachio, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Thinly slice the courgette into rounds. Place the onion and the courgette on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 10-15 minutes.
While the veggies are roasting, thinly slice the pear. Finely chop the garlic. Drain the tinned cherry tomatoes, reserving the tomato sauce in a small bowl.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic and tomato paste until fragrant, 1 minute. Add the garlic & herb seasoning, reserved tomato sauce, the butter, brown sugar, a drizzle of balsamic vinegar and the water. Cook until slightly reduced, 1-2 minutes.
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 roasted veggies and cherry tomatoes . 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.
TIP: Placing the pizzas directly on the wire rack helps the base crisp up.
While the pizzas are baking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season. Add the pear and mixed salad leaves, then toss to coat.
Season the cherry tomato, courgette and Cheddar pizzas, then slice. Serve with the pear salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the homemade pizza sauce, calling it "heavenly" and "amazing". Some found the tinned cherry tomatoes too wet on top.
- Ease of prep: Several noted it took longer than expected due to making the sauce, but others found it quick and easy.
- Suggestions: Consider adding more toppings like mushrooms, olives, or capers for variety. Roasting pumpkin or kumara as additional vegetables was praised.
- Portions: Generous serving with two pizzas; some had plenty of leftovers while others wanted more toppings per pizza.
- Base texture: Opinions varied; some enjoyed the crispy base, while others found it doughy or chewy when cooked.
