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Arugula and Pesto Pizza

Arugula and Pesto Pizza

with Feta Cheese

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Zucchini, pesto and feta cheese top this savoury and indulgent pizza with light, flaky phyllo pastry instead of traditional pizza dough! Toasted almonds add an unmistakable crunch to the arugula salad which is dressed in a sweet and sticky fig jam!

Allergens:Wheat/BléMilk/LaitSoy/SojaSulphites/SulfiteTree Nut/NoixMustard/Moutarde
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g

Phyllo Pastry

(ContainsWheat/Blé)

1 tbsp

Fig Jam

200 g

Zucchini

½ cup

Tomato Pizza Sauce

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Arugula

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1.25 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3305 kJ
Calories790 kcal
Fat55 g
Saturated Fat11 g
Carbohydrate71 g
Sugar15 g
Dietary Fiber7 g
Protein22 g
Cholesterol25 mg
Sodium2600 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Silicone Brush
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F (to bake pizza). Start prep when your oven comes up to temp! In Step 1, as you're working with phyllo sheets, place a clean damp kitchen towel over any phyllo sheets not currently being worked with. This will keep them from drying out!

Wash and dry all produce.* Unroll phyllo pastry. On a parchment-lined baking sheet, stack 2 phyllo sheets. (NOTE: For 4 ppl, transfer another 2 sheets to a second baking sheet to make 2 pizzas.) Brush stack(s) with 2 tsp oil. Continue layering 2 phyllo sheets on top of each other, brushing 2 tsp oil between each layer, until stack(s) are 10 sheets high.

2

Cut zucchini in half lengthwise, then cut into 1/4-inch half moons.

3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add zucchini. Cook, stirring occasionally, until golden-brown, 2-3 min.

4

Leaving a 1-inch pastry border on all sides, thinly spread pizza sauce overtop assembled phyllo stack(s). Top with zucchini, half the feta and dollop over pesto. Fold in edges of stack(s) to create a 1/2-inch pastry border, pressing firmly to stick. Brush border(s) with 2 tsp oil. Bake in middle of oven, until phyllo is golden-brown, 16-17 min.

5

Meanwhile, heat the same pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) In a large bowl, whisk together mustard, fig jam (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add arugula and season with salt and pepper. Toss together. Sprinkle over toasted almonds.

6

Top pizza with half the salad. Crumble remaining feta over pizza. Cut pizza into slices and divide between plates. Serve remaining salad on the side.