Pesto Roasted Veggie Pizza

Name: Pesto Roasted Veggie Pizza with Caramelised Onion
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 4 unit courgette; 1 unit capsicum; 1 packet basil pesto; 1 tin chopped tomatoes; 2 sachet Italian Herbs; 1 sachet vegetable stock powder; 4 unit pizza bases; 2 packet Shredded Cheddar Cheese; 2 unit onion; 2 tbs balsamic vinegar; 4 tsp water; 2 tsp brown sugar; 1 bunch basil

with Caramelised Onion

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Add extra flavour to your vegetarian pizza by roasting the veggies first and tossing them with pesto – it ensures every bite is a tasty delight.

Allergens:

Milk

•Almond

•Cashew

•Pine Nut

•Walnut

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

courgette

1 unit

capsicum

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 tin

chopped tomatoes

2 sachet

Italian Herbs

1 sachet

vegetable stock powder

4 unit

pizza bases

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

2 packet

Shredded Cheddar Cheese

(Contains: Milk; )

2 unit

onion

1 bunch

basil

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

4 tsp

water

2 tsp

brown sugar

Nutrition Values

/ per serving

Energy (kJ)3590 kJ

Fat41.1 g

of which saturates11.6 g

Carbohydrate90.4 g

of which sugars17.6 g

Protein30.3 g

Sodium1530 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.

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette (unpeeled) into rounds. Cut the capsicum into 1cm pieces. In a medium bowl, combine the courgette, capsicum and 1/2 the basil pesto and season with a pinch of salt and pepper. Place the pesto veggies on an oven tray lined with baking paper and roast until starting to soften, 10 minutes.

While the veggies are roasting, heat a large frying pan over a medium high heat with a drizzle of olive oil. Add the chopped tomatoes, Italian herbs and vegetable stock. Simmer until heated through and thickened slightly, 3-4 minutes. Remove from the heat.

When the pesto veggies have finished roasting, carefully remove the wire rack from the oven and place the pizza bases on the rack, rough side down. Use the back of a spoon to spread evenly with the pizza sauce and top with the pesto roasted veggies. Sprinkle with the shredded Cheddar cheese.

Bake the pizza on the 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 pizza is baking, thinly slice the red onion. Wash the frying pan and return to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes.

Remove the pizza from the oven and spoon over the caramelised onion and remaining basil pesto. Tear over the basil leaves and slice the pizza to serve.