Quick Bacon, Cheddar & Fetta Pizza
with Zucchini & Caramelised Onion
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Milk
- Sesame
This vibrant bacon and veggie pizza is made the Italian way, paying respect to the ingredients and proving that less can often mean more. The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
Ingredients
1
zucchini
1
red onion
1 packet
pizza sauce
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 bag
rocket leaves
1 packet
diced bacon
(May be present: Soy, Milk.)
2
pizza bases
(Contains: Gluten, Wheat; May be present: Soy, Sesame.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Using a vegetable peeler, peel zucchini into thin ribbons. • Thinly slice red onion.
• 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. Crumble over the fetta cubes, then drizzle with olive oil. • Bake directly on 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.
• While pizza is baking, • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and cover to keep warm. • Return the pan to a medium heat with a drizzle of olive oil, if needed. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add balsamic vinegar, water and brown sugar, then mix well. Cook until dark and sticky, 3-5 minutes.
• When pizza is ready, top with bacon, basil pesto, caramelised onion and rocket leaves. • Slice Cheddar, fetta and basil pesto pizza. Divide between plates to serve.
TIP: Serve 1/2 the rocket leaves with a drizzle of balsamic vinegar and olive oil as a salad, if preferred!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this pizza deliciously flavourful, with some saying it's better than store-bought or local pizzerias.
- Ease of prep: Customers praised the pizza for being quick and easy to make, perfect for a simple yet tasty meal.
- Suggestions: Some added extra toppings like pineapple, BBQ sauce, or mushrooms to customise the flavour to their liking.
- Leftovers: The pizza reheats well, making great leftovers for lunches or freezing half for another day.
