Prawn, Fetta & Pesto Pizza
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Prawn, Fetta & Pesto Pizza

Prawn, Fetta & Pesto Pizza

with Cheddar & Caramelised Onion

This vibrant prawn and 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!

Allergens:
Gluten
Wheat
Milk
Crustacean

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
Peeled & Chopped Pumpkin

1

Peeled & Chopped Pumpkin

red onion

1

red onion

pizza bases

2

pizza bases

(Contains Gluten, Wheat; May be present: Soy, Sesame. )

pizza sauce

1 packet

pizza sauce

Fetta Cubes

1 packet

Fetta Cubes

(Contains Milk;)

basil pesto

1 packet

basil pesto

(Contains Milk;)

prawns

1 packet

prawns

(Contains Crustacean;)

spinach & rocket mix

1 bag

spinach & rocket mix

Cheddar cheese

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

olive oil

balsamic vinegar (for the onions)

1 tbs

balsamic vinegar (for the onions)

brown sugar

1 tsp

brown sugar

balsamic vinegar (for the dressing)

1 drizzle

balsamic vinegar (for the dressing)

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Nutritional Values

Energy (kJ)5496 kJ
Fat47.1 g
of which saturates18.5 g
Carbohydrate152.4 g
of which sugars16 g
Protein58.3 g
Sodium3075 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini into rounds. • Thinly slice red onion. Set aside. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

2
2

• 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 and prawns. Crumble over fetta cubes, then drizzle with olive oil. • Bake pizzas directly on a 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.

3
3

• 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.

4
4

• Top pizzas with basil pesto, caramelised onion and greens. • Slice Cheddar, fetta and basil pesto pizzas. • Divide between plates to serve. Enjoy!