eCook Meal
Double Veggie Pizza
with charred greens, caramelised onion & camembert
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.
Serving guide
Choose your portion size.
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!
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
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
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 - 160g
Baby Marrow - 400g
NOMU Italian Rub - 20ml
Tomato Passata - 500ml
Pizza Bases - 4
Grated Mozzarella - 160g
Fairview Camembert - 250g
Danish-style Feta - 160g
Fresh Parsley - 10g
Fresh Chillies - 2
Pesto Princess Basil Pesto - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.54
for 4 servings · R42.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 3Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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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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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Grated Mozzarella needs 160 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 20% of packR30.00
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Fairview Camembert
- Tomato Passata
- Pesto Princess Basil Pesto
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Fairview Camembert, Feta, Kale, Mozzarella, NOMU Italian Rub, Onion, Parsley, Pesto Princess Basil Pesto, Pizza Base, 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?
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. 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. 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. HALF & HALF FEASTING!: Serve this double take pizza, topped with the remaining chopped parsley, chopped chillies and drizzled basil pesto. Slice and eat up!
What should be prepared from my kitchen to make Double Veggie Pizza?
Baby Marrow, Chilli, Fairview Camembert, Feta, Kale, Mozzarella, NOMU Italian Rub, Onion, Parsley, Pesto Princess Basil Pesto, Pizza Base, Tomato Passata
How many calories does Double Veggie Pizza have?
992 calories
How much fat content does Double Veggie Pizza have?
grams