What are the main ingredients in Double Veggie Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Double Veggie Pizza?

Calories: 992, Carbs: 94 grams, Fat: grams, Protein: 48 grams, Sugar: 28.8 grams, Salt: 2000 grams

How do I prepare Double Veggie Pizza?

HALF & HALF FEASTING!: Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up! GOLDEN BASE: Place a large roasting tray in the oven to heat up. Turn the oven up to its maximum temperature. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven. SAUTÉED GREENS: Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving. Mix the remaining Italian rub through the tomato passata and set aside. DELISH CARAMELISED ONION: Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. ASSEMBLE THE PIZZA: Flip the bases onto the other side, smear with the tomato passata. Scatter one half with grated mozzarella. Top with caramelised onions and sliced camembert. Top the other side with sautéed kale, charred baby marrow and crumbled feta. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy. KALE & MARROWS: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. Lightly coat the baby marrow chunks in oil, ½ of the Italian rub and seasoning. Place a pan over a high heat. When hot, cook the chunks for 3-5 minutes until charred.

What should be prepared from my kitchen to make Double Veggie Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Double Veggie Pizza

Look, we’re indecisive too sometimes, so we get it when all you want is a crispy kale, charred baby marrow and feta pizza with lashings of basil pesto AND that gooey oozy creamy camembert and mozzarella with caramelised onion. We got you, we do.

Double Veggie Pizza

with charred greens, caramelised onion & camembert

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Danish-style Feta
Fairview Camembert
Fresh Chilli
Fresh Chillies
Fresh Parsley
Grated Mozzarella
Kale
NOMU Italian Rub
Onion
Onions
Pesto Princess Basil Pesto
Pizza Base
Pizza Bases
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

DELISH CARAMELISED ONION
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
KALE & MARROWS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. Lightly coat the baby marrow chunks in oil, ½ of the Italian rub and seasoning. Place a pan over a high heat. When hot, cook the chunks for 3-5 minutes until charred.
SAUTÉED GREENS
Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving. Mix the remaining Italian rub through the tomato passata and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Turn the oven up to its maximum temperature. Slide the pizza base onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the base from the oven.
ASSEMBLE THE PIZZA
Flip the base onto the other side, smear with the tomato passata. Scatter one half with grated mozzarella. Top with caramelised onions and sliced camembert. Top the other side with sautéed kale, charred baby marrow and crumbled feta. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the base is crispy.
HALF & HALF FEASTING!
Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up!

Onion - 1
Kale - 40g
Baby Marrow - 100g
NOMU Italian Rub - 5ml
Tomato Passata - 125ml
Pizza Base - 1
Grated Mozzarella - 40g
Fairview Camembert - 65g
Danish-style Feta - 40g
Fresh Parsley - 3g
Fresh Chilli - 1
Pesto Princess Basil Pesto - 15ml

Download the Recipe

Serves 2

DELISH CARAMELISED ONION
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
KALE & MARROWS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. Lightly coat the baby marrow chunks in oil, ½ of the Italian rub and seasoning. Place a pan over a high heat. When hot, cook the chunks for 3-5 minutes until charred.
SAUTÉED GREENS
Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving. Mix the remaining Italian rub through the tomato passata and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Turn the oven up to its maximum temperature. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
ASSEMBLE THE PIZZA
Flip the bases onto the other side, smear with the tomato passata. Scatter one half with grated mozzarella. Top with caramelised onions and sliced camembert. Top the other side with sautéed kale, charred baby marrow and crumbled feta. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
HALF & HALF FEASTING!
Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up!

Onions - 2
Kale - 80g
Baby Marrow - 200g
NOMU Italian Rub - 10ml
Tomato Passata - 250ml
Pizza Bases - 2
Grated Mozzarella - 80g
Fairview Camembert - 125g
Danish-style Feta - 80g
Fresh Parsley - 5g
Fresh Chilli - 1
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 3

DELISH CARAMELISED ONION
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
KALE & MARROWS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. Lightly coat the baby marrow chunks in oil, ½ of the Italian rub and seasoning. Place a pan over a high heat. When hot, cook the chunks for 3-5 minutes until charred.
SAUTÉED GREENS
Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving. Mix the remaining Italian rub through the tomato passata and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Turn the oven up to its maximum temperature. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
ASSEMBLE THE PIZZA
Flip the bases onto the other side, smear with the tomato passata. Scatter one half with grated mozzarella. Top with caramelised onions and sliced camembert. Top the other side with sautéed kale, charred baby marrow and crumbled feta. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
HALF & HALF FEASTING!
Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up!

Onions - 3
Kale - 120g
Baby Marrow - 300g
NOMU Italian Rub - 15ml
Tomato Passata - 375ml
Pizza Bases - 3
Grated Mozzarella - 120g
Fairview Camembert - 180g
Danish-style Feta - 120g
Fresh Parsley - 8g
Fresh Chillies - 2
Pesto Princess Basil Pesto - 45ml

Download the Recipe

Serves 4

DELISH CARAMELISED ONION
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
KALE & MARROWS
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. Lightly coat the baby marrow chunks in oil, ½ of the Italian rub and seasoning. Place a pan over a high heat. When hot, cook the chunks for 3-5 minutes until charred.
SAUTÉED GREENS
Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving. Mix the remaining Italian rub through the tomato passata and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Turn the oven up to its maximum temperature. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
ASSEMBLE THE PIZZA
Flip the bases onto the other side, smear with the tomato passata. Scatter one half with grated mozzarella. Top with caramelised onions and sliced camembert. Top the other side with sautéed kale, charred baby marrow and crumbled feta. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
HALF & HALF FEASTING!
Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up!