Cherry Tomato, Pumpkin & Basil Pizza

Name: Cherry Tomato, Pumpkin & Basil Pizza with Pear Mixed Leaf Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 onion; 1 packet peeled pumpkin pieces; 1 pear; 1 tin tinned cherry tomatoes; ½ packet tomato paste; 1 sachet Garlic & Herb Seasoning; 20 g butter; 1 tsp brown sugar; 1 tbs water; 1 packet pizza bases; 1 bag salad leaves; 1 bunch sage; 2 clove garlic; 1 drizzle balsamic vinegar (for the sauce); 1 packet Shredded Cheddar Cheese; 1 drizzle balsamic vinegar (for the salad)

with Pear Mixed Leaf Salad

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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!

Tags:

Veggie

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

1 packet

peeled pumpkin pieces

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 Values

/ per serving

Energy (kJ)3101 kJ

Fat29.9 g

of which saturates17.1 g

Carbohydrate85 g

of which sugars25.8 g

Protein27 g

Sodium1559 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.