Roasted Pesto Veggie Pizza

Name: Roasted Pesto Veggie Pizza with Cheddar & Rocket
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 unit red capsicum; 1 unit zucchini; 1 unit red onion; 1 tub traditional pesto (vegetarian); 2 unit wholemeal pizza bases; 1 sachet pizza sauce; 1 packet Cheddar cheese; 1 tsp balsamic vinegar; 1 bag rocket leaves

with Cheddar & Rocket

Up to 180$ + Free Treats / Extras for Life

Add extra flavour to your vegetarian pizza by roasting the veggies first and tossing them with pesto – it ensures every bite is a tasty delight. Top the whole thing with lightly dressed rocket leaves for crunch and a fresh peppery flavour and you’ll never rely on takeaway again!

Allergens:

Milk

•Tree Nuts

•Gluten

•Soy

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 amount

1 unit

red capsicum

1 unit

zucchini

1 unit

red onion

1 tub

traditional pesto (vegetarian)

(Contains: Milk, Tree Nuts;)

2 unit

wholemeal pizza bases

(Contains: Gluten, Soy;)

1 sachet

pizza sauce

1 packet

Cheddar cheese

(Contains: Milk;)

1 bag

rocket leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutritional Values

per serving

Calories4080 kcal

Fat41.7 g

of which saturates14.7 g

Carbohydrate107 g

of which sugars19 g

Protein38.6 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Medium Bowl

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red capsicum. Cut the zucchini into 1cm half-moons. Cut the red onion into 1cm wedges. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.

Place the red capsicum, zucchini and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then roast for 18-20 minutes, or until tender.

Transfer the roasted vegetables to a medium bowl. Add the traditional pesto and toss well to combine.

Carefully remove the wire racks from the oven. Place the wholemeal pizza bases on the wire racks, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizzas with the pesto vegetables, then sprinkle over the shredded Cheddar cheese. TIP: Make sure to spread the ingredients evenly over the pizza to prevent a soggy base!

Bake the pizzas for 10 minutes, or until the cheese is melted and the base is crisp. TIP: Placing the pizzas directly onto the wire racks helps the base crisp up. While the pizzas are baking, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.