topBanner
Roasted Pumpkin & Double Cheese Pizza

Roasted Pumpkin & Double Cheese Pizza

with Caramelised Onion & Rocket-Pear Salad

Read more

This pizza combines bright, roasted veggies and two types of cheese for a flavourful vegetarian 'Za'. It might not be pizza as Italians know it, but it sure does hit the spot.

Tags:Veggie
Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

1 packet

peeled & chopped pumpkin

1

red onion

2

pizza bases

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

1 sachet

pizza sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

pear

1 bag

rocket leaves

1 block

Greek salad cheese/feta cheese

(ContainsMilk)

Not included in your delivery

Olive Oil

¼ tsp

salt

1 tbs

balsamic vinegar (for the onion)

½ tbs

water

1 tsp

brown sugar

½ tbs

balsamic vinegar (for the salad)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2616 kJ
Fat20.7 g
of which saturates8.7 g
Carbohydrate81.8 g
of which sugars25.1 g
Protein24.3 g
Sodium1486 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette into 1cm rounds. Place the courgette, peeled & chopped pumpkin, the salt and a drizzle of olive oil on an oven tray lined with baking paper. Season with pepper. Toss to coat, then spread in a single layer. Roast until just tender, 15-20 minutes.

2

While the veggies are roasting, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.

3

Lay the pizza bases on a flat surface, rough side down. Spread the pizza sauce evenly across the pizza bases using the back of a spoon.

4

Top the pizzas evenly with the roasted pumpkin, courgette and the caramelised onion, then sprinkle with the shredded Cheddar cheese. Place the pizzas directly onto the wire oven racks and bake until the cheese is melted and golden, 10-12 minutes. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.

5

While the pizzas are baking, thinly slice the pear. In a medium bowl, combine the pear, rocket leaves, balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat, then season with salt and pepper.

6

Crumble the Greek salad cheese/feta cheese over the pizzas. Cut the pizzas into slices and divide between plates. Serve with the rocket and pear salad. TIP: Garnish your pizzas with a little of the salad if you like!