(Vegetarian) Speedy Basil Pesto Pizza
with Garden Rocket, Zucchini Ribbons & Fetta (Vegetarian)
This pizza just screams Autumn and fresh green ingredients. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
wholemeal pizza bases
(Contains Gluten, Soy;)
1 sachet
pizza sauce
1 unit
zucchini
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
1 block
fetta cheese
(Contains Milk;)
1 bag
rocket leaves
Not included in your delivery
tbs
olive oil
3 tsp
balsamic vinegar
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Peel the zucchini into thin ribbons using a vegetable peeler.
Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the pizza sauce.
Top the pizza with the zucchini ribbons and dollops of traditional pesto. Crumble over the **fetta. TIP: Make sure to spread the ingredients evenly over the pizza base to prevent a soggy base!
Place the pizzas in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and the base is crispy. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.
While the pizza is baking, combine the vinegar, honey and olive oil (1 tbs for 2 people / 1 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the rocket leaves and toss to coat. TIP: Add the rocket just before serving to avoid soggy leaves.
Slice the speedy basil pesto pizza into wedges and top with half of the dressed rocket. Serve the remaining rocket on the side.