Summertime Veggie Pizza
with Chilli Oil
There's something about pizza in the summertime that is irresistible. Sure, it might be hot outside, but there's always room for a slice of pizza hot out of the oven - ready to eat within 10 minutes. Enjoy this one outside, preferably pool side with a cool drink in hand.
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
wholemeal pizza bases
(Contains Gluten, Soy;)
2 sachet
tomato paste
2
tomatoes
½
red onion
1 punnet
mushrooms
1
zucchini
1 bunch
oregano
1 block
mozzarella cheese
(Contains Milk;)
1
birdseye chilli
Not included in your delivery
1.5 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced.
Thinly slice the tomato. Finely slice the red onion. Thinly slice the mushrooms. Peel the zucchini into ribbons. Pick the oregano leaves. Grate the mozzarella cheese.
Place the wholemeal pizza bases onto a flat surface, rough side down, and spread each base evenly with tomato paste. Top with the tomato, red onion, mushroom, zucchini, oregano and mozzarella cheese. Season with salt and pepper.
Place the wholemeal pizza base into the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy. Tip: The trick to faking woodfire pizza oven heat? Ditch the baking tray and cook directly on the oven racks for that authentic finish.
Finely chop the birdseye chilli. Heat the olive oil in a small saucepan over a medium heat. Add the birdseye chilli and cook for 1-2 minutes or until fragrant. Remove from the heat.
Drizzle the pizza with the chilli oil and cut into slices.