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Italian Recipes

Pumpkin Pesto Pizza

Pumpkin Pesto Pizza

Pumpkin Pesto Pizza

with Mozzarella Cheese & Rocket Leaves

4.0

(202)

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These wholemeal pizza bases are topped with a warm palette of rich tomato reds, creamy pumpkin oranges, vibrant purples, and a smattering of green pesto and rocket. Top it off with fresh melted mozzarella and we’re calling this our official new favourite pizza.

Allergens:

Gluten

•Soy

•Milk

•Tree Nuts

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1

pumpkin

3

wholemeal pizza bases

(Contains: Gluten, Soy;)

3 sachet

tomato paste

2

roma tomato

½

red onion

1 block

mozzarella cheese

(Contains: Milk;)

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

1 bag

rocket leaves

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving

Calories2840 kcal

Fat25.8 g

of which saturates6.9 g

Carbohydrate79.2 g

of which sugars15.3 g

Protein24.1 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Grater

•Knife

•Chopping board

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 2 cm chunks. Finley slice the roma tomatoes, slice the red onion into wedges, grate the mozzarella cheese, and wash the rocket leaves.

Bake the pumpkin

2

Toss the pumpkin in the olive oil and place on a lined oven tray. Season with salt and pepper and cook in the oven for 20 minutes, or until just tender.

Top the pizza bases

3

Place the wholemeal pizza bases, rough side down, on a flat surface. Spread the tomato paste across the base of each pizza using the back of a spoon. Top with the tomato slices, red onion, roast pumpkin and the grated mozzarella cheese.

4

Transfer the pizza directly onto the oven wire racks (this ensures the bases go nice and crispy) and cook for 10 minutes or until the tomato has softened. Remove from the oven and top with dollops of the traditional pesto.

5

To serve, slice the pizza into wedges. For the grown ups, serve the rocket leaves on top of the pizza with a drizzle of olive oil.

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