Cheddar, Fetta & Pumpkin Pizza
with Pesto & Caramelised Onion
This vibrant veggie pizza is made the Italian way, paying respect to the ingredients and proving that less can often mean more.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as 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
1 bag
Peeled & Chopped Pumpkin
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 bag
spinach & rocket mix
1 packet
basil pesto
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar (for the onions)
1 tsp
brown sugar
1 drizzle
balsamic vinegar (for the dressing)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just softened, 15-20 minutes. • Thinly slice red onion. Set aside.
• When the pumpkin is ready, lay pizza bases on a flat surface, rough-side down. • Spread the bases evenly with pizza sauce using the back of a spoon. • Sprinkle evenly with shredded Cheddar cheese, then top with roast pumpkin. Crumble over fetta cubes, then drizzle with olive oil. • Bake pizzas directly on an oven wire rack until cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).
TIP: Baking the pizzas directly on the wire rack helps the bases crisp up!
• While the pizzas are baking, heat a medium frying pan over medium heat with a drizzle of olive oil. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar (for the onion), the brown sugar and a dash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, combine spinach & rocket mix with a drizzle of olive oil and balsamic vinegar (for the dressing) in a medium bowl. Season, then toss to coat.
• Top pizzas with basil pesto, caramelised onion and greens. • Slice Cheddar, fetta and basil pesto pizzas. • Divide between plates to serve. Enjoy!