Double Cheese & Pesto Pizza

Name: Double Cheese & Pesto Pizza with Courgette & Caramelised Onion
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit pizza bases; 2 sachet tomato paste; 1 unit courgette; 1 tub traditional pesto; 1 packet Shredded Cheddar Cheese; 1 bag salad leaves; tbs olive oil; 1 tbs balsamic vinegar (for the sauce); 1 unit onion; 1.5 tsp brown sugar; 2 tsp water; ½ block feta cheese; 1.5 tbs balsamic vinegar (for the onion)

with Courgette & Caramelised Onion

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This pizza combines fresh ingredients for a flavourful veggie pizza. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.

Allergens:

Gluten

•Milk

•Tree Nuts

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

pizza bases

(Contains: Gluten; May be present: Peanuts, Tree Nuts, Sesame, Milk, Soy. )

2 sachet

tomato paste

1 unit

courgette

1 tub

traditional pesto

(Contains: Milk, Tree Nuts; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 bag

salad leaves

1 unit

onion

½ block

feta cheese

(Contains: Milk; May be present: Tree Nuts. )

Not included in your delivery

tbs

olive oil

1 tbs

balsamic vinegar (for the sauce)

1.5 tsp

brown sugar

2 tsp

water

1.5 tbs

balsamic vinegar (for the onion)

Nutrition Values

/ per serving

Calories4740 kcal

Fat50.3 g

of which saturates11.8 g

Carbohydrate128 g

of which sugars27.8 g

Protein36.5 g

Sodium1970 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

•Peeler

•Chopping board

•Knife

•Small Bowl

•Spoon

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced (remove the wire racks first). Peel the courgette into thin ribbons using a vegetable peeler. Thinly slice the red onion. In a small bowl, combine the tomato paste, balsamic vinegar (for the sauce) and a drizzle of olive oil. Season with a pinch of salt and pepper and mix well.

Place the wholemeal pizza bases on the wire rack, rough-side down. Using the back of a spoon, spread evenly with the tomato paste mixture. Top the pizza with the courgette ribbons. Crumble over the feta and sprinkle evenly with the shredded Cheddar cheese.

Bake the pizzas on the rack for 10 minutes, or until the cheese is melted slightly and the base is crisp. TIP: Baking the pizzas directly on the wire rack helps the base become crisp.

While the pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar (for the onions), water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky.

Once the pizza is finished, spoon over the traditional pesto and caramelised onions.

Top the pizzas with the rocket leaves and slice. TIP: Serve 1/2 the rocket leaves on the side, with a drizzle of balsamic vinegar and olive oil if you prefer!