Looking for a tasty midweek dinner option? Try cooking up this smokey bacon and capsicum pizza. Oozing with Cheddar cheese and dolloped with BBQ mayo, you can pile this on your plate in no time at all!
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
baby spinach leaves
pizza bases(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Nan's special seasoning
shredded Cheddar cheese(ContainsMilk)
• Preheat oven to 220°C/200°C fan-forced. Slice capsicum into strips. Roughly chop tomato. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook diced bacon and capsicum until tender, 3-4 minutes. • In the last minute of cook time, add baby spinach leaves and stir until wilted. Transfer to a plate. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook tomato paste, Nan's special seasoning and the butter until fragrant, 1 minute. Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste.
• Carefully remove wire racks from the oven and place pizza bases directly on rack, rough side down. • Spoon tomato sauce evenly over pizza bases. Top with bacon, capsicum, baby spinach and chopped tomato. Sprinkle over shredded Cheddar cheese.
• Bake pizzas directly on wire oven rack until cheese is melted slightly and the pizza base is crisp, 10-12 minutes.
TIP: Placing pizzas directly on wire rack helps base to crisp up.
TIP: Place an oven tray underneath wire rack to catch any drips!
• Evenly slice pizzas and divide between plates. • Dollop pizza with BBQ mayo to serve.