Charred Pepper and Pesto Thin Crust Pizza
with Mozzarella, Rocket and Balsamic Drizzle
- Wheat
- Cereals containing gluten
- Milk
- Nuts
- Cashew nuts
- Sulphites
- Peanut
- May contain traces of allergens
This pizza features a tomato base, topped with mozzarella, caramelised onions and roasted peppers, then served with an easy salad. With ready-made pizza dough, all you need to do is roll out, layer with toppings and bake for a pizza night at home.
Ingredients
400 grams
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 ball(s)
Mozzarella
(Contains: Milk)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)
1 pinch
Chilli Flakes
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the dough from the fridge and allow to come to room temperature.
c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Halve, peel and thinly slice the onion.
a) Drain the mozzarella and squeeze out as much liquid as you can.
b) Pat it dry with kitchen paper making sure you squeeze out as much liquid as possible.
c) Tear into small pieces.
a) Halve the ball of dough.
b) Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate about 30cm wide and around 1/2 cm thick.
c) Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.
a) Spread the passata over the pizza bases, leaving a 1cm border around the edge. Top with the mozzarella.
b) When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.
a) Meanwhile, heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
b) Once hot, add the sliced onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
c) Add the mixed herbs and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
a) When the pizzas are ready, remove from the oven and transfer to your plates.
b) Top with the charred peppers and caramelised onion, then drizzle over the pesto. Sprinkle over the chilli flakes (add less if you'd prefer things milder).
c) Finish with a scattering of the rocket, drizzling the basamic glaze over the leaves to finish.
Enjoy!
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