HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Tomato & Portabello Mushroom Pizza
Cherry Tomato & Portabello Mushroom Pizza

Cherry Tomato & Portabello Mushroom Pizza

with Caramelised Onion, Double Cheese & Rocket

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Forget the excessively saucy, topping-heavy pizzas of your past; here’s a simple pizza that will impress the whole family’s eyes (and tastebuds). Here, quality ingredients like meaty mushrooms, tinned cherry tomatoes and crumbly Greek-style cheese ensure each bite packs a punch of flavour for no ordinary weeknight dinner.

This recipe is under 650kcal per serving.

Tags:VeggieUnder 650kcal

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


1 packet

portabello mushrooms

½ tin

tinned cherry tomatoes

1 sachet

vegetable stock powder


pizza bases

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

1 bag

salad leaves

1 sachet

Italian herbs

1 packet

Greek salad cheese/feta cheese


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp


1 tsp

brown sugar

10 g



1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2327 kJ
Fat21.2 g
of which saturates12.5 g
Carbohydrate62.6 g
of which sugars9.1 g
Protein23.2 g
Sodium1384 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


While the onion is cooking, finely chop the garlic. Thinly slice the portabello mushrooms. Drain the tinned cherry tomatoes (see ingredients), reserving the tomato sauce in a separate bowl. Lightly crush the cherry tomatoes. In a medium bowl, add the sliced mushrooms, vegetable stock powder, a drizzle of olive oil and a pinch pepper. Toss to coat and set aside.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the reserved tomato sauce, the butter and Italian herbs and cook until fragrant, 30 seconds. Season with salt and pepper and set aside.


Carefully remove the wire rack from the oven and place the pizza bases directly on the rack, rough side down. Using the back of a spoon, spread the pizza sauce evenly over the bases. Sprinkle with the shredded Cheddar cheese. Top with the cherry tomatoes and mushrooms. Crumble over the Greek salad cheese/feta cheese. Bake the pizzas on the oven rack until the cheese is melted and golden, 10-12 minutes.

TIP: Baking the pizzas directly on the wire rack helps the base to crisp up.


When the pizzas have 2 minutes cook time remaining, combine the rocket leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste. Toss to coat.


Cut the cherry tomato and portabello pizzas into even slices, then divide between plates. Top with the caramelised onion and dressed rocket to serve.