Easy Pumpkin, Double Cheddar & Fetta Pizza

Name: Easy Pumpkin, Double Cheddar & Fetta Pizza with Caramelised Onion & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 zucchini; 1 red onion; 1.5 tsp brown sugar; 2 tsp water; 1 packet pizza sauce; 1 bag rocket leaves; 1 pear; 1 bag Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 2 pizza bases; 1 packet Fetta Cubes; 1 tbs balsamic vinegar (for the onions); 2 packet Cheddar cheese; 1 drizzle balsamic vinegar (for the salad)

with Caramelised Onion & Rocket Salad

4.5(26)

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Calories

:

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Protein

:

41.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Veggie

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy
Sesame

Time for a pizza that totally beats takeaway! Top a crisp base with roasted pumpkin and zucchini plus creamy fetta, then add a fresh green salad on the side to make a meal that's isn't just delicious, but well-rounded too. *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.*

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

Ingredients

Serving amount

1

zucchini

1

red onion

1 packet

pizza sauce

1 bag

rocket leaves

1

pear

1 bag

Peeled & Chopped Pumpkin

1 sachet

garlic & herb seasoning

2

pizza bases

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

1 packet

Fetta Cubes

(Contains: Milk;)

2 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

1.5 tsp

brown sugar

2 tsp

water

1 tbs

balsamic vinegar (for the onions)

1 drizzle

balsamic vinegar (for the salad)

Nutritional Values

per serving

Energy (kJ)4140 kJ

Fat30 g

of which saturates15.1 g

Carbohydrate125 g

of which sugars37.1 g

Protein41.7 g

Sodium2360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini into rounds. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat, then spread out in a single layer. • Roast until just tender, 15-20 minutes.

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

2

• While veggies are roasting, thinly slice red onion. • In a medium frying pan, heat a drizzle of olive oil over a medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Add balsamic vinegar (for the onions), the water and brown sugar. Mix well. Cook until dark and sticky, 3-5 minutes.

3

• Lay pizza bases on a flat surface, rough side-down. Using the back of a spoon, spread pizza sauce evenly across bases. Top evenly with roastedveggies and caramelised onion. Sprinkle with shredded Cheddar cheese. • Place pizzas directly on a wire rack in the oven. Bake until cheese is melted and golden, 10-12 minutes. • Meanwhile, thinly slice pear. Place in a medium bowl, then top with rocket leaves and a drizzle of olive oil and balsamic vinegar. Toss to coat. Season to taste.

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

4

• Dress salad with a drizzle of olive oil and balsamic vinegar (for the salad). Toss to coat. Season to taste. • Crumble fetta cubes over the pumpkin and zucchini pizza. • Slice pizza, then top with some rocket salad. • Serve with remaining salad.