Hawaiian Pizzettes
with Fries & Salad
- Milk
- Tree Nuts
- Gluten(Wheat)
Pineapple on a pizzette? It's a big YES from us with this fun fusion that has traditional Italian flavours meeting Modern. Juicy, sweet pineapple and smokey ham are the fundamentals of a classic Hawaiian - top it off with a melty duo of Cheddar and Parmesan and you'll be saying "Aloha!" to your new go-to pizza dinner.
Ingredients
6 unit
potatoes
2 clove
garlic
2 tin
Pineapple Slices
1 bunch
oregano
1 packet
bacon
1 tub
red pesto
(Contains: Milk, Tree Nuts; )
1 sachet
tomato paste
2 sachet
Italian Herbs
12 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 block
Cheddar cheese
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
Classic Salad Mix
1 tub
Italian dressing
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
sugar
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fanforced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake on the top rack until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). Drain the pineapple and roughly chop. Transfer the pineapple to a plate lined with paper towel. Pick the oregano leaves and roughly chop. In a small bowl, combine the garlic, red pesto, tomato paste, balsamic vinegar, Italian herbs, sugar and 4 tsp of olive oil. Season with salt and pepper and mix well. Cut the bacon into 1cm squares. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook until golden, 4-5 minutes. Grate the Cheddar cheese.
Pace the mini flour tortillas on two oven trays lined with baking paper. TIP: If your oven only has room for two oven trays, prepare one tray of pizzettes and cook them in batches. Spread the pesto mixture evenly over each tortilla. Top with the bacon and pineapple. Sprinkle with the oregano leaves, grated Cheddar cheese and grated Parmesan cheese. Season with salt and pepper. TIP: Don't like pineapple on your pizza? Leave it off some servings to keep everyone happy!
Bake the pizzettes until golden and the cheese has melted, 7-10 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden but not burnt!
While the pizzettes are baking, place the classic salad mix in a large bowl. Add the Italian dressing just before serving and toss to coat. Season to taste with salt and pepper.
Quarter the Hawaiian pizzettes and divide between plates. Serve the fries and salad on the side.
