Quick Cheddar, Fetta & Pesto Pizza
with Zucchini & Caramelised Onion
This vibrant veggie pizza is made the Italian way, paying respect to the ingredients and proving that less can often mean more.
The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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
1
zucchini
1
red onion
2
pizza bases
(Contains Gluten, Wheat; May be present: Soy, Sesame. )
1 packet
pizza sauce
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
1 bag
rocket leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Using a vegetable peeler, peel zucchini into thin ribbons. • Thinly slice red onion.
• Lay pizza bases on a flat surface, rough-side down. Spread evenly with pizza sauce using the back of a spoon. • Sprinkle evenly with shredded Cheddar cheese, then top with zucchini. Crumble over the fetta cubes, then drizzle with olive oil. • Bake directly on wire rack in oven until cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).
TIP: Placing the pizzas directly on the wire rack helps the bases crisp up.
• While pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. • Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add balsamic vinegar, water and brown sugar, then mix well. Cook until dark and sticky, 3-5 minutes.
• When pizza is ready, top with basil pesto, caramelised onion and rocket leaves. • Slice Cheddar, fetta and basil pesto pizza. Divide between plates to serve.
TIP: Serve 1/2 the rocket leaves with a drizzle of balsamic vinegar and olive oil as a salad, if preferred!