HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummertime Veggie Pizza
topBanner
Summertime Veggie Pizza

Summertime Veggie Pizza

Read more

There’s something about pizza in the summertime that is irresistible. Sure, it might be hot outside, but there’s always room for a slice of pizza hot out of the oven. In and out of the oven and ready to eat within 10 minutes – the perfect detox meal from hours spent slaving in the kitchen whipping up your Christmas spread. Enjoy this one outside, preferably pool side with a cool drink in hand.

Tags:Egg FreeHigh FiberHigh ProteinNut FreeSpicyUnder 30 MinutesVeggie
Allergens:GlutenMilk

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

pizza bases

(ContainsGlutenMay be present Soy, Sesame)

2 sachet

tomato paste

2

tomatoes

½

red onion

1 punnet

mushrooms

1

zucchini

1 bunch

oregano

½ block

fetta cheese

(ContainsMilk)

1

birdseye chilli

1 clove

garlic

Not included in your delivery

1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3060 kJ
Fat19.6 g
of which saturates6.7 g
Carbohydrate99.3 g
of which sugars14.6 g
Dietary Fibre0 g
Protein31.6 g
Sodium1370 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the tomatoes, red onion, and mushrooms. Peel and slice the garlic and finely chop the chilli. Peel the zucchini into ribbons. Pick the oregano leaves and crumble the fetta.

2

Place the pizza bases on a flat surface, rough side down, and spread evenly with the tomato paste. Top with the tomato, red onion, mushroom, zucchini, oregano and fetta cheese. Season with salt and pepper.

3

Place the pizza into the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy.

4

Heat the olive oil in a small saucepan over a medium heat. Add the birdseye chilli and garlic and cook for 1-2 minutes or until fragrant (watch that the garlic doesn’t burn). Remove from the heat.

5

To serve, drizzle the pizza with the chilli garlic oil and cut into slices.