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ModOz Recipes
Speedy Green Rocket & Pesto Pizza

Speedy Green Rocket & Pesto Pizza

with Fresh Basil and Crumbled Fetta

veggie
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The pizza just screams warmer weather and fresh green ingredients. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

wholemeal pizza bases

(ContainsGluten, MilkMay be presentPeanuts)

2 sachet

tomato paste

1 unit

zucchini

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 block

fetta cheese

(ContainsMilk)

1 bag

rocket leaves

1 bunch

basil

Not included in your delivery

tbs

olive oil

1.5 tbs

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3740 kJ
Fat42.1 g
of which saturates11.3 g
Carbohydrate93.7 g
of which sugars15.4 g
Protein30.3 g
Sodium1880 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Spoon
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Peel the zucchini into thin ribbons using a vegetable peeler. Pick the basil leaves.

2

In a small bowl, combine the tomato paste with 2/3 of the balsamic vinegar and a good drizzle of olive oil. TIP: Adding balsamic vinegar to tomato paste gives it a sweeter, deeper and richer flavour! Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the tomato paste mixture.

3

Top the pizza with zucchini ribbons and dollops of traditional pesto. Crumble over the fetta.

4

Place the pizza in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese has melted and the base is crispy.

5

While the pizza is baking, combine the remaining balsamic vinegar, honey and olive oil (1 tbs for 2 people/ 1 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the rocket leaves and toss to coat. TIP: Add the rocket just before serving to avoid soggy leaves.

6

Slice the pizza into wedges. Sprinkle over the basil. Serve the dressed rocket on the side, or place on top of the pizza if you prefer.