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Double Cheese & Pesto Pizza

Double Cheese & Pesto Pizza

with Zucchini & Caramelised Onion

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This pizza combines fresh ingredients for a flavourful veggie pizza. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.

Allergens:GlutenSoyMilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

wholemeal pizza bases

(ContainsGluten, Soy)

1 sachet

pizza sauce

1 unit

zucchini

1 tub

traditional pesto (vegetarian)

(ContainsMilk, Tree Nuts)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

rocket leaves

1 unit

red onion

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

1 tbs

balsamic vinegar

1.5 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4300 kJ
Fat45.5 g
of which saturates16.8 g
Carbohydrate109 g
of which sugars21.3 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium2350 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Chopping board
Knife
Spoon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced (remove a wire rack first). Peel the zucchini into thin ribbons using a vegetable peeler. Thinly slice the red onion.

2

Place the wholemeal pizza bases on the wire rack, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the zucchini ribbons. Crumble over the fetta and sprinkle with the shredded Cheddar cheese.

3

Bake the pizzas on the rack for 10 minutes, or until the cheese is melted slightly and the base is crisp. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.

4

While the pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky.

5

Once the pizza is done, top with the traditional pesto and caramelised onions.

6

Top the pizzas with the rocket leaves and slice into pieces. TIP: Serve 1/2 the rocket leaves on the side, with a drizzle of balsamic vinegar and olive oil if you prefer!