HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Pesto Veggie Pizza
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


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


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
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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


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!


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.


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