Easy Cherry Tomato Pizza Bianca

Name: Easy Cherry Tomato Pizza Bianca with Zucchini, Pesto & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 punnet cherry tomatoes; 1 zucchini; 1 red onion; 1 clove garlic; 1 packet light cooking cream; 2 pizza bases; 1 pear; 1 tsp honey; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet basil pesto; 1 packet grated Parmesan cheese; 1 packet Cheddar cheese

with Zucchini, Pesto & Rocket Salad

Get up to $200 off!

Pizza bianca or "white pizza" in Italian, refers to pizza without the tomato sauce. We've topped ours with a combination of cheeses and a few simple ingredients that don't need much to shine.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

zucchini

red onion

1 clove

garlic

1 packet

light cooking cream

(Contains: Milk;)

pizza bases

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

pear

1 bag

rocket leaves

1 packet

basil pesto

(Contains: Milk;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)4328 kJ

Fat48.5 g

of which saturates19.6 g

Carbohydrate112.1 g

of which sugars22.6 g

Protein30.6 g

Sodium1142 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Halve cherry tomatoes. Thinly slice zucchini into rounds. Cut red onion into thin wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. • Roast until just tender, 10-15 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 5 minutes remaining, finely chop garlic. • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. Add light cooking cream and cook until slightly thickened, 2-3 minutes. Season, then set aside.

• Lay pizza bases on a flat surface, rough side-down. Using the back of a spoon, spread white sauce evenly across pizza bases. Top evenly with roasted veggies. Sprinkle with grated Parmesan cheese and shredded Cheddar cheese. • Place directly on wire racks in oven. Bake until cheese is melted and golden, 10-12 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine honey and a drizzle of balsamic vinegar and olive oil. Season to taste.

TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up!

• To the bowl with the dressing, add pear and rocket leaves. Toss to coat. • Dollop basil pesto over pizza, then divide between plates. • Serve with rocket and pear salad.