Potato, Garlic & Rosemary Pizza

Name: Potato, Garlic & Rosemary Pizza with Caramelised Onion & Parmesan-Pear Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit brown onion; 2 tsp water; 1.5 tsp brown sugar; 200 g potatoes; 1 clove garlic; 1 bunch rosemary; 1 block Cheddar cheese; 2 unit Wholemeal Pizza Bases; 1 sachet pizza sauce; 1 unit pear; 1 block Parmesan cheese; 6 tsp balsamic vinegar; 1 bag rocket leaves

with Caramelised Onion & Parmesan-Pear Salad

Up to 180$ + Free Treats / Extras for Life

The first person to try caramelising the onions they were going to put on their pizza must’ve had a real “Eureka!” moment. And who could blame them? There seems to be almost no other way to do enjoy it now. The sweet pear and sharp rocket complement each other to create a side dish on par with the main event. Truly delectable.

Allergens:

Milk

•Gluten

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

200 g

potatoes

1 clove

garlic

1 bunch

rosemary

1 block

Cheddar cheese

(Contains: Milk;)

2 unit

Wholemeal Pizza Bases

(Contains: Milk, Gluten;)

1 sachet

pizza sauce

1 unit

pear

1 block

Parmesan cheese

(Contains: Milk;)

1 bag

rocket leaves

Not included in your delivery

olive oil

2 tsp

water

1.5 tsp

brown sugar

6 tsp

balsamic vinegar

Nutritional Values

per serving

Calories4260 kcal

Fat33.9 g

of which saturates15.9 g

Carbohydrate129 g

of which sugars28.3 g

Protein42.3 g

Sodium1870 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Medium Pan

•Spoon

•Grater

•Small Bowl

•Large Pan

•Medium Bowl

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely slice the brown onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly, until softened. Add the balsamic vinegar (for the onion), water (use suggested amount) and brown sugar and mix well. Cook for a further 3-5 minutes, or until dark and sticky. Remove the pan from the heat and set aside.

While the onions are cooking, very finely slice (0.2 cm) the potato. TIP: Slicing the potato finely ensures it cooks in the allocated time. TIP: You can use a mandolin if you have one. Peel and crush the garlic. Strip and finely chop the rosemary leaves. Grate the Cheddar cheese. In a small bowl, combine the garlic, rosemary and a drizzle of olive oil. TIP: The oil will prevent the garlic from burning in the oven.

Heat a drizzle of olive oil in large frying pan over a medium-high heat. Add the potato slices and fry, turning once, for 2-3 minutes, or until slightly tender.

Lay the wholemeal pizza bases rough side down. Using the back of a spoon, spread the pizza sauce across the bases. TIP: Spread your toppings evenly. Top with the potato slices and caramelised onion and drizzle over the garlic and rosemary leaves. Top with the grated Cheddar cheese and a drizzle of olive oil. Season with salt and pepper. Place the pizzas directly onto the wire racks in the oven and cook for 10 minutes, or until the cheese is melted. TIP: Placing the pizzas directly onto the wire racks helps the base crisp up.

While the pizzas are in the oven, finely slice the pear and discard the core. Grate the Parmesan cheese. In a medium bowl, combine the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and add the rocket leaves, Parmesan cheese and pear. Toss to coat in the dressing. TIP: Dress the salad just before serving to prevent soggy leaves.