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Veggie Pizza (v)

Veggie Pizza (v)

with Courgette, Red Pepper and Red Onion

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We love a good Veggie Pizza with Courgette & Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkEggCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)

Garlic Clove

1 ball(s)



1 sachet

Tomato Puree

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)


1 unit(s)

Pizza Bases

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2787 kJ
Energy (kcal)666 kcal
Fat28.0 g
of which saturates14.0 g
Carbohydrate69 g
of which sugars13.0 g
Protein35 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220 C. Halve, peel and slice the red onion into thin half moons. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the strips widthways. Trim the courgette then slice into rounds about 1⁄2cm thick. Peel and grate the garlic (or use a garlic press). Drain the mozzarella, tear it roughly and then pop on a sheet of kitchen paper (so it soaks up the moisture).


Put the pizza base onto a large baking tray. In a small bowl, stir the garlic into the tomato purée. Spread evenly onto the pizza base using the back of a spoon. Remember to leave space for the crust!


Place the veggies and mozzarella over the tomato purée, ensuring there is an even covering of veggies and mozzarella. Finally, scatter over the Italian style hard cheese. Season with a good grind of pepper and drizzle with a little olive oil.


Pop the pizza onto the top shelf of your oven to cook until the base is golden around the edges and the cheese is melted and bubbly, about 12-15 mins.


While the pizza cooks, pop the rocket in a mixing bowl and toss with the olive oil (see ingredients for amount) and a pinch of salt and pepper. Toss gently to coat the leaves.


Serve the pizza with a handful of rocket in the centre of each and any remaining leaves on the side. Enjoy!


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