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
Double Veggie Pizza
with charred greens, caramelised onion & camembert
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Double Veggie Pizza?
The preparation time for Double Veggie Pizza with charred greens, caramelised onion & camembert is between 20 and 35 minutes.
What is the total time required to make Double Veggie Pizza with charred greens, caramelised onion & camembert?
The total time required to make Double Veggie Pizza with charred greens, caramelised onion & camembert is between 30 and 45 minutes.
How many servings does Double Veggie Pizza provide?
4 servings
What are the main ingredients in Double Veggie Pizza?
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
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?
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
How many calories does Double Veggie Pizza have?
992 calories
How much fat content does Double Veggie Pizza have?
grams
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