Homemade Cheesy Bacon & Basil Pesto Pizza
with Courgette & Caramelised Onion
This vibrant veggie pizza is inspired by Italy, paying respect to the ingredients and proving that less can often mean more. But we won't blink twice if you want to load up these pizzas with all your favourite toppings like basil pesto and fresh veggies!
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
Ingredients
1 packet
Pizza Dough
(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )
1
courgette
½
Onion
1 packet
diced bacon
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Rocket leaves
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
1 tbs
balsamic vinegar
1.5 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C / 220°C fan-forced. • Halve each ball of pizza dough and set aside to rest for 20 minutes. • Slice courgette into rounds. Thinly slice onion (see ingredients).
TIP: The resting time helps make the dough easier to work with and improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and courgette, breaking up with a spoon, until tender, 3-5 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning and the butter until fragrant, 1 minute. • Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste. • Lightly dust plain flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.
• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). Spread tomato sauce evenly across the bases using the back of a spoon. Top with courgette, bacon and sprinkle over shredded Cheddar cheese. • Bake pizzas until golden and cooked through, 15-20 minutes.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Top the pizzas with caramelised onion, basil pesto and balsamic rocket leaves, then slice. • Divide pizzas between plates. Enjoy!
