Cherry Tomato, Pumpkin & Basil Pizza
with Pear Mixed Leaf Salad
- Milk
- Gluten
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
Add extra flavour to your vegetarian pizza by roasting the veggies first to ensure every bite is a tasty delight. Top the whole thing with basil leaves for a fresh and fragrant flavour so you’ll never rely on takeaway again! *Keep an eye out...Due to recent sourcing challenges, we’ve replaced basil with sage, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
onion
1 packet
peeled pumpkin pieces
1
pear
1 tin
tinned cherry tomatoes
½ 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 bunch
sage
2 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
1 tbs
water
1 drizzle
balsamic vinegar (for the sauce)
1 drizzle
balsamic vinegar (for the salad)
Nutrition
You will need
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Place the onion and the peeled & chopped pumpkin 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. Pick and roughly chop the sage leaves. Drain the tinned cherry tomatoes, reserving the cherry 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 (see ingredients) until fragrant, 1 minute. Add the garlic & herb seasoning, reserved tomato sauce, sage, the butter, brown sugar, balsamic vinegar (for the sauce) 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 to crisp up.
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.
Season the pizzas, then slice. Serve the pizzas with the pear salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The homemade pizza sauce was a standout, with many praising its delicious taste. Some found the pumpkin surprisingly enjoyable, while others felt it needed more toppings for balance.
- Ease of prep: Making the pizza sauce from scratch was fun and easy. Roasting vegetables first added extra flavour, though some felt the process took too long.
- Suggestions: Consider adding protein-rich toppings like mozzarella, feta, or bacon for more flavour. Use fresh cherry tomatoes instead of tinned to avoid sogginess.
- Next-day meals: The pizza keeps well, making great leftovers for lunch the next day. Some found it even better cold.
- Base texture: Several customers mentioned the base was too thick or hard to crisp up. Consider cooking directly on the oven rack for a crispier result.
