Cherry Tomato & Zucchini Pizza Bianca
with Rocket & Pear Salad
Pizza bianca or "white pizza" in Italian, refers to pizza with no tomato sauce. Sometimes topped with a combination of cheeses and a few simple ingredients, we think it's one of the best pizzas you'll ever try. You'll never miss the tomato sauce!
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 punnet
cherry tomatoes
1
zucchini
1
red onion
1 clove
garlic
1 packet
light thickened cream
(Contains Milk;)
2
pizza bases
(Contains Gluten, Wheat; May be present: Soy, Sesame. )
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1
pear
1 bag
rocket leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
balsamic vinegar
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Halve the cherry tomatoes. Cut the zucchini into 1cm rounds. Cut the red onion into 2cm wedges. Place the cherry tomatoes, zucchini and red onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast until just tender, 10-15 minutes.
Finely chop the garlic. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cooking cream and cook until slightly thickened, 2-3 minutes. Season with salt and pepper and stir to combine.
Lay the pizza bases on a flat surface, rough side down. Spread the white sauce evenly across the pizza bases using the back of a spoon. Top evenly with the cherry tomatoes, zucchini and red onion. Top with the grated Parmesan cheese and shredded Cheddar cheese.
Place the pizzas directly on a wire rack in the oven and bake until the cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit). TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.
While the pizza is baking, thinly slice the pear. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil. Season with salt and pepper. Add the pear and rocket leaves to the dressing and toss to coat.
Drizzle the basil pesto over the pizzas and divide between plates. Serve with the rocket and pear salad on the side.