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Cheddar, Tomato and Basil Pesto Pizza

Cheddar, Tomato and Basil Pesto Pizza

with Balsamic Rocket Salad and Roasted Garlic Dip

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cheddar, Tomato and Basil Pesto Pizza in just 20 minutes for a delicious and speedy meal.

Allergens:MilkCereals containing glutenEggSulphites

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

90 grams

Mature Cheddar Cheese


2 unit(s)

Garlic Clove

2 unit(s)

Pizza Bases

(ContainsCereals containing gluten)

120 grams

Pizza Sauce

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

40 grams


32 grams

Fresh Pesto


1 sachet

Balsamic Glaze


Not included in your delivery

½ tbsp

Olive Oil

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4131 kJ
Energy (kcal)987 kcal
Fat46.5 g
of which saturates15.8 g
Carbohydrate111.8 g
of which sugars10.3 g
Protein29.8 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Halve the baby plum tomatoes.
c) Grate the Cheddar.
d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.


a) Pop the pizza bases onto a board.
b) Spread the pizza sauce equally onto the bases, leaving a 1cm border around the edge.
c) Top with the halved tomatoes, grated Cheddar and grated hard Italian style cheese.


a) When the oven is hot, pop the garlic parcel in and slide the pizzas straight onto the middle rack.
b) Bake until the pizzas bases are golden and the cheese has melted and is bubbly, 10-12 mins.


a) Just before the pizzas are ready, pop the rocket into a medium bowl and drizzle with the olive oil (see ingredients for amount).
b) Toss to coat. TIP: Don't do this too early or the rocket will get soggy.


a) When the garlic and pizzas are ready, remove them from the oven.
b) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
c) Add the roasted garlic and mayo (see ingredients for amount) to a small bowl and mix together. Season with salt if needed.


a) Spoon the fresh pesto over the pizzas, then serve on a plate or board and cut into slices.
b) Share the salad between your plates and drizzle over the balsamic glaze.
c) Serve with the roasted garlic mayo to dip your crust into. Enjoy!