A crispy base crammed with melted mozzarella, roasted butternut, caramelised onion, crispy chickpeas, chimichurri, and crème fraîche. This veggie medley will have your feet tapping under the table!
Butternut & Caramelised Onion Pizza
Butternut & Caramelised Onion Pizza
with green leaves, crispy chickpeas & crème fraîche
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Chickpeas
- Creme Fraiche
- Green Leaves
- Mozzarella Cheese
- NOMU Cajun Rub
- Onion
- Onions
- Pesto Princess Chimichurri Sauce
- Pizza Base
- Pizza Bases
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter (optional)
- Sugar/Sweetener/Honey
CAJUN-SPICED VEG
Preheat the oven to 200°C. Spread the drained chickpeas and the butternut pieces on a tinfoil-lined roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
SWEEEET CARAMELISED, BUH, BUH, BUH!
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, cover, and set aside.
TIME TO ASSEMBLE YOUR PIZZA
When the veg has finished roasting, remove the pizza base from the freezer. Sprinkle over the grated cheese. Top with the caramelised onion, the roasted butternut, and the crispy chickpeas. Slide directly onto the oven rack and bake until the cheese is melted and golden, and the base is crispy, 6-9 minutes.
FINISH THE TOPPINGS
Season the crème fraîche and set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 10ml increments until drizzling consistency.
IT’S CRUNCH TIME!
Place the crispy pizza on a board or plate. Dollop over the crème fraîche and drizzle over the chimichurri. Scatter over the dressed green leaves. Finish off with a crack of black pepper. Grab a slice, Chef!
Chickpeas - 60g
Butternut - 250g
NOMU Cajun Rub - 10ml
Onion - 1
Pizza Base - 1
Mozzarella Cheese - 50g
Crème Fraîche - 30ml
Green Leaves - 20g
Pesto Princess Chimichurri Sauce - 15ml
CAJUN-SPICED VEG
Preheat the oven to 200°C. Spread the drained chickpeas and the butternut pieces on a tinfoil-lined roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
SWEEEET CARAMELISED, BUH, BUH, BUH!
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, cover, and set aside.
TIME TO ASSEMBLE YOUR PIZZA
When the veg has finished roasting, remove the pizza bases from the freezer. Sprinkle over the grated cheese. Top with the caramelised onion, the roasted butternut, and the crispy chickpeas. Slide directly onto the oven rack and bake until the cheese is melted and golden, and the base is crispy, 6-9 minutes.
FINISH THE TOPPINGS
Season the crème fraîche and set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 20ml increments until drizzling consistency.
IT’S CRUNCH TIME!
Place the crispy pizza on a board or plate. Dollop over the crème fraîche and drizzle over the chimichurri. Scatter over the dressed green leaves. Finish off with a crack of black pepper. Grab a slice, Chef!
Chickpeas - 120g
Butternut - 500g
NOMU Cajun Rub - 20ml
Onion - 1
Pizza Bases - 2
Mozzarella Cheese - 100g
Crème Fraîche - 60ml
Green Leaves - 40g
Pesto Princess Chimichurri Sauce - 30ml
CAJUN-SPICED VEG
Preheat the oven to 200°C. Spread the drained chickpeas and the butternut pieces on a tinfoil-lined roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
SWEEEET CARAMELISED, BUH, BUH, BUH!
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft and caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, cover, and set aside.
TIME TO ASSEMBLE YOUR PIZZA
When the veg has finished roasting, remove the pizza bases from the freezer. Sprinkle over the grated cheese. Top with the caramelised onion, the roasted butternut, and the crispy chickpeas. Slide directly onto the oven rack and bake until the cheese is melted and golden, and the base is crispy, 6-9 minutes.
FINISH THE TOPPINGS
Season the crème fraîche and set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 30ml increments until drizzling consistency.
IT’S CRUNCH TIME!
Place the crispy pizza on a board or plate. Dollop over the crème fraîche and drizzle over the chimichurri. Scatter over the dressed green leaves. Finish off with a crack of black pepper. Grab a slice, Chef!
Chickpeas - 180g
Butternut - 750g
NOMU Cajun Rub - 30ml
Onions - 2
Pizza Bases - 3
Mozzarella Cheese - 150g
Crème Fraîche - 90ml
Green Leaves - 60g
Pesto Princess Chimichurri Sauce - 45ml
CAJUN-SPICED VEG
Preheat the oven to 200°C. Spread the drained chickpeas and the butternut pieces on a tinfoil-lined roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
SWEEEET CARAMELISED, BUH, BUH, BUH!
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft and caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, cover, and set aside.
TIME TO ASSEMBLE YOUR PIZZA
When the veg has finished roasting, remove the pizza bases from the freezer. Sprinkle over the grated cheese. Top with the caramelised onion, the roasted butternut, and the crispy chickpeas. Slide directly onto the oven rack and bake until the cheese is melted and golden, and the base is crispy, 6-9 minutes.
FINISH THE TOPPINGS
Season the crème fraîche and set aside. Toss the rinsed green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 40ml increments until drizzling consistency.
IT’S CRUNCH TIME!
Place the crispy pizza on a board or plate. Dollop over the crème fraîche and drizzle over the chimichurri. Scatter over the dressed green leaves. Finish off with a crack of black pepper. Grab a slice, Chef!
Chickpeas - 240g
Butternut - 1kg
NOMU Cajun Rub - 40ml
Onions - 2
Pizza Bases - 4
Mozzarella Cheese - 200g
Crème Fraîche - 125ml
Green Leaves - 80g
Pesto Princess Chimichurri Sauce - 60ml
Woolies Products in this dish
