Roasted Pumpkin & Fetta Pizza
with Caramelised Onion & Rocket-Pear Salad
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's isn't just delicious, but well-rounded too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
zucchini
1 packet
Peeled & Chopped Pumpkin
1 unit
red onion
2 unit
wholemeal pizza bases
(Contains: Gluten, Soy;)
1 sachet
pizza sauce
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
rocket leaves
1 unit
pear
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar (for the onions)
1.5 tsp
brown sugar
2 tsp
water
2 tsp
balsamic vinegar (for the salad)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the zucchini into 1cm rounds. Place the zucchini and peeled & chopped pumpkin on anoven tray lined with baking paper. Drizzle with olive oil and season with the salt and a good pinch of pepper. Spread in a single layer and roast until just tender, 15-20 minutes.
While the veggies are roasting, thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes.
Lay the wholemeal pizza bases on a flat surface, rough side down. Spread the pizza sauce evenly across the pizza bases using the back of a spoon.
Top the pizzas evenly with the pumpkin, zucchini and caramelised onion. Sprinkle with the shredded Cheddar cheese. Place the pizzas in the oven directly on the wire racks and bake until the cheese is melted and golden, 10-12 minutes. TIP: Placing the pizzas directly onto the wire racks helps the bases to crisp up.
While the pizzas are baking, thinly slice the pear. In a medium bowl, add the pear, rocket leaves, balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat and season with salt and pepper.
Crumble the fetta over the pizzas and divide between plates. Serve with the rocket-pear salad. TIP: Garnish your pizzas with a little of the salad if you like!
