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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Butternut & Caramelised Onion Pizza?
The preparation time for Butternut & Caramelised Onion Pizza with green leaves, crispy chickpeas & crème fraîche is between 25 and 45 minutes.
What is the total time required to make Butternut & Caramelised Onion Pizza with green leaves, crispy chickpeas & crème fraîche?
The total time required to make Butternut & Caramelised Onion Pizza with green leaves, crispy chickpeas & crème fraîche is between 40 and 60 minutes.
How many servings does Butternut & Caramelised Onion Pizza provide?
4 servings
What are the main ingredients in Butternut & Caramelised Onion Pizza?
Butternut, Chickpeas, Creme Fraiche, Green Leaves, Mozzarella Cheese, NOMU Cajun Rub, Onion, Onions, Pesto Princess Chimichurri Sauce, Pizza Base, Pizza Bases
What is the nutritional information of Butternut & Caramelised Onion Pizza?
Calories: 1020, Carbs: 133 grams, Fat: grams, Protein: 35.5 grams, Sugar: 23.8 grams, Salt: 1577 grams
How do I prepare Butternut & Caramelised Onion Pizza?
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. 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! 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. 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. 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).
What should be prepared from my kitchen to make Butternut & Caramelised Onion Pizza?
Butternut, Chickpeas, Creme Fraiche, Green Leaves, Mozzarella Cheese, NOMU Cajun Rub, Onion, Onions, Pesto Princess Chimichurri Sauce, Pizza Base, Pizza Bases
How many calories does Butternut & Caramelised Onion Pizza have?
1020 calories
How much fat content does Butternut & Caramelised Onion Pizza have?
grams
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