Looking for a tasty midweek dinner option? Try cooking up this smokey BBQ bacon and crunchy sweetcorn pizza. Oozing with Cheddar cheese and smattered with rocket leaves for a peppery kick, you can pile this on your plate in less than 30 minutes!
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
pizza bases(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Thinly slice white and light green parts of leek. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook diced bacon, onion and leek, breaking up bacon with a spoon, until golden, 4-5 minutes. • Meanwhile, drain sweetcorn (see ingredients).
• Carefully remove wire rack from oven and place pizza bases directly on rack, rough-side down. • Use the back of a spoon to spread evenly with BBQ sauce and sprinkle with shredded Cheddar cheese. • Top with bacon, leek, onion and sweetcorn.
• Bake pizzas directly on oven rack until cheese is melted slightly and pizza base is crisp, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season. • Slice pizzas evenly and top with dressed rocket to serve.