Cheddar, Fetta & Pumpkin Pizza

Name: Cheddar, Fetta & Pumpkin Pizza with Pesto & Caramelised Onion
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 bag Peeled & Chopped Pumpkin; 1 red onion; 2 pizza bases; 1 packet pizza sauce; 1 packet Fetta Cubes; 1 tbs balsamic vinegar (for the onions); 1 tsp brown sugar; 1 bag spinach & rocket mix; 1 packet basil pesto; 1 packet Cheddar cheese; 1 drizzle balsamic vinegar (for the dressing)

with Pesto & Caramelised Onion

4.5(168)

Recipe Development TeamUpdated on June 03, 2022

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Calories

:

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Protein

:

44.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Veggie

Allergens:

Gluten
Wheat
Milk
Soy
Sesame
May contain traces of allergens

This vibrant 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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1

red onion

2

pizza bases

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

1 packet

pizza sauce

1 packet

Fetta Cubes

(Contains: Milk;)

1 bag

spinach & rocket mix

1 packet

basil pesto

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar (for the onions)

1 tsp

brown sugar

1 drizzle

balsamic vinegar (for the dressing)

Nutritional Values

Energy (kJ)5146 kJ

Fat46.6 g

of which saturates18.3 g

Carbohydrate152.4 g

of which sugars16 g

Protein44.6 g

Sodium2423 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just softened, 15-20 minutes. • Thinly slice red onion. Set aside.

2

• When the pumpkin is ready, lay pizza bases on a flat surface, rough-side down. • Spread the bases evenly with pizza sauce using the back of a spoon. • Sprinkle evenly with shredded Cheddar cheese, then top with roast pumpkin. Crumble over fetta cubes, then drizzle with olive oil. • Bake pizzas directly on an oven wire rack until cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).

TIP: Baking the pizzas directly on the wire rack helps the bases crisp up!

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.