Roasted Pumpkin & Fetta Pizza

Name: Roasted Pumpkin & Fetta Pizza with Caramelised Onion & Rocket-Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 unit zucchini; 1 packet Peeled & Chopped Pumpkin; ¼ tsp salt; 1 unit red onion; 1 tbs balsamic vinegar (for the onions); 1.5 tsp brown sugar; 2 tsp water; 2 unit wholemeal pizza bases; 1 sachet pizza sauce; 1 packet Cheddar cheese; 1 bag rocket leaves; 1 unit pear; 2 tsp balsamic vinegar (for the salad); 1 block fetta cheese

with Caramelised Onion & Rocket-Pear Salad

Get up to $200 off!

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.

Allergens:

Gluten

•Soy

•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

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)

Nutritional Values

per serving

Calories3360 kcal

Fat18.2 g

of which saturates7.6 g

Carbohydrate117 g

of which sugars32.5 g

Protein30.8 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

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!