Bring a pizza party to the table with this cheerful creation, which isn't shy on the toppings. Don't forget to add a good drizzle of BBQ mayo to tie all the fab flavours together.
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.
diced bacon(May be present Soy)
baby spinach leaves
pizza bases(ContainsGlutenMay be present Soy, Sesame)
Nan's special seasoning
shredded Cheddar cheese(ContainsMilk)
BBQ mayo(ContainsEggMay be present Milk)
grated Parmesan cheese(ContainsMilk)
• Remove wire racks from oven. Preheat oven to 220°C/200°C fan-forced. • Slice capsicum into thin strips. Roughly chop tomato, then set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and capsicum until tender, 3-4 minutes. In the last minute, add baby spinach leaves, stirring, until wilted. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, Nan's special seasoning and the butter until fragrant, 1 minute. Stir in the water, then simmer until slightly thickened, 1 minute. Season with salt and pepper to taste.
• Place pizza bases directly on wire oven racks, rough side-down. • Spoon tomato sauce evenly over pizza bases. Top with bacon-veggie mixture and the chopped tomato. Sprinkle with shredded Cheddar cheese (see ingredients) and grated Parmesan cheese.
• Bake pizza until cheese is melted and bases are crisp, 10-12 minutes.
TIP: Baking the pizzas directly on wire racks helps the bases crisp up. TIP: Place an oven tray underneath the wire racks to catch any drips!
• Drizzle bacon and capsicum pizza with BBQ mayo. • Slice, then divide between plates to serve.