Easy Pumpkin, Zucchini & Fetta Pizza

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

with Caramelised Onion & Rocket Salad

Up to 180$ + Free Treats / Extras for Life

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 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.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

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

zucchini

1 bag

Peeled & Chopped Pumpkin

1 sachet

garlic & herb seasoning

red onion

pizza bases

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

1 packet

pizza sauce

pear

1 bag

rocket leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 tsp

water

1.5 tsp

brown sugar

1 tbs

balsamic vinegar (for the onions)

1 drizzle

balsamic vinegar (for the salad)

Nutritional Values

per serving

Energy (kJ)3720 kJ

Fat21.5 g

of which saturates9.6 g

Carbohydrate125 g

of which sugars36.9 g

Protein35.4 g

Sodium2200 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• 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.

• 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!

• 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.