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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
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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

2 clove

garlic

1 packet

portabello mushrooms

½ tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

2

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

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

10 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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