eCook Meal
Butternut & Caramelised Onion Pizza
with green leaves, crispy chickpeas & crème fraîche
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!
Serving guide
Choose your portion size.
CAJUN-SPICED VEG
Preheat the oven to 200°C. Spread the Chickpeas and the Butternut on a 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). Alternatively, air fry at 200°C until crispy, 20-25 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 Onion until soft and caramelised, 7-9 [9-12]|#7DA0D7 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 is done, remove the pizza base from the freezer. Sprinkle over the 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 green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 10ml [20ml]|#7DA0D7 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 Chickpeas and the Butternut on a 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). Alternatively, air fry at 200°C until crispy, 20-25 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 Onion until soft and caramelised, 7-9 [9-12]|#7DA0D7 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 is done, remove the pizza bases from the freezer. Sprinkle over the 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 green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 10ml [20ml]|#7DA0D7 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 Chickpeas and the Butternut on a 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). Alternatively, air fry at 200°C until crispy, 25-30 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 Onion until soft and caramelised, 10-12 [12-15]|#7DA0D7 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 is done, remove the pizza bases from the freezer. Sprinkle over the 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 green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 30ml [40ml]|#7DA0D7 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 Chickpeas and the Butternut on a 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). Alternatively, air fry at 200°C until crispy, 25-30 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 Onion until soft and caramelised, 10-12 [12-15]|#7DA0D7 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 is done, remove the pizza bases from the freezer. Sprinkle over the 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 green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 30ml [40ml]|#7DA0D7 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.90
for 4 servings · R36.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Mozzarella Cheese needs 200 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 33% of packR41.66
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- Pesto Princess Chimichurri Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 30 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 45 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, Pesto Princess Chimichurri Sauce, Pizza Base
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 is done, remove the pizza bases from the freezer. Sprinkle over the 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 green leaves with a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 10ml [20ml]|#7DA0D7 increments until drizzling consistency. CAJUN-SPICED VEG: Preheat the oven to 200°C. Spread the chickpeas and the butternut on a 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). 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! 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 onion until soft and caramelised, 7-9 [9-12]|#7DA0D7 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, cover, and set aside.
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, Pesto Princess Chimichurri Sauce, Pizza Base
How many calories does Butternut & Caramelised Onion Pizza have?
1020 calories
How much fat content does Butternut & Caramelised Onion Pizza have?
grams