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Roasted Pesto Veggie Pizza

Roasted Pesto Veggie Pizza

with Mozzarella & Rocket

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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. Top the whole thing with lightly dressed rocket leaves for crunch and a fresh peppery flavour and you’ll never rely on takeaway again!

Allergens:MilkTree NutsGluten

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

capsicum

1 unit

courgette

1 unit

red onion

1 tub

traditional pesto (vegetarian)

(ContainsMilk, Tree Nuts)

2 unit

pizza bases

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

pizza sauce

½ block

mozzarella cheese

(ContainsMilk)

1 bag

rocket leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2930 kJ
Fat27.8 g
of which saturates5.8 g
Carbohydrate85.8 g
of which sugars13.2 g
Dietary Fibre0 g
Protein25.5 g
Cholesterol0 mg
Sodium1190 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red capsicum. Cut the courgette into 1cm half-moons. Cut the red onion into 1cm wedges. Grate the mozzarella cheese (see ingredients list). TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.

2

Place the red capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then roast for 18-20 minutes, or until tender.

3

Transfer the roasted vegetables to a medium bowl. Add the traditional pesto and toss well to combine.

4

Carefully remove the wire racks from the oven. Place the pizza bases on the wire racks, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizzas with the pesto vegetables, then sprinkle over the grated mozzarella cheese. TIP: Make sure to spread the ingredients evenly over the pizza to prevent a soggy base!

5

Bake the pizzas for 10 minutes, or until the cheese is melted and the base is crisp. TIP: Placing the pizzas directly onto the wire racks helps the base crisp up. While the pizzas are baking, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the rocket leaves and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Top the pizzas with the rocket leaves, then slice. TIP: Serve the rocket leaves on the side if you prefer!