Summertime Veggie Pizza
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.
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
2
pizza bases
(Contains: Gluten, Wheat; May 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
(Contains: Milk;)
1
birdseye chilli
1 clove
garlic
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
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.
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.
Place the pizza into the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy.
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.
To serve, drizzle the pizza with the chilli garlic oil and cut into slices.
