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Cheesy Pizza
Cheesy Pizza

Cheesy Pizza

with Garlicky Mushrooms and Tomato Salad

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In Brazil, chefs top their pizzas with green peas, the French love fried eggs on their slices, and in China, a crust made of mini-hot dogs is surprisingly popular! But for this recipe, we’ve kept things simple with a classic flavour combination of cheese and mushrooms. The sundried tomato paste flavour works amazingly with the earthy flavour of mushrooms pan-fried in garlic. These classic flavours don’t disappoint, trust us!

Allergens:
Milk
•Sulphites

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Sun-Dried Tomato Paste

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

150

Sliced Mushrooms

2

Pizza Bases

30

Tomato Puree

1

Garlic Clove**

1

Mozzarella

(Contains: Milk)

12

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)753 kcal
Energy (kJ)3151 kJ
Fat35 g
of which saturates12 g
Carbohydrate81 g
of which sugars11 g
Protein27 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Baking Tray
•Spoon
•Chopping Board
•Knife
•Garlic Press
•Grill Pan
•Plate

Instructions

GET STARTED
1

Preheat your oven to 220°C. Pop your pizza bases on a large baking tray. Drain the mozzarella and pull apart into small pieces. Mix the tomato puree and sundried tomato paste in a small bowl. Divide the tomato puree mixture between your pizzas. Use a spoon to spread it out over the bases, leaving a 2cm border.

BAKE!
2

Scatter the mozzarella evenly between your pizza bases. Bake in your oven until the cheese is golden and bubbly, 12-14 mins.

MAKE THE SALAD
3

Meanwhile, put the balsamic vinegar in a large bowl and add the olive oil (see ingredient list for amount). Season with salt and pepper. Stir together with a fork. Halve the tomatoes and pop them in the bowl with the dressing, toss to combine, leave to the side. Trim the root from the baby gem lettuce then separate the leaves.

FRY THE MUSHROOMS
4

Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on medium high heat. When hot, add the sliced mushrooms and season with salt and pepper. Stir fry until the mushrooms are golden brown, 4-5 mins. Add the garlic, stir and cook for 1 more minute. Remove the pan from the heat.

FINISH OFF
5

Once the pizza is cooked, remove from the oven. Share the garlic mushrooms between the pizzas.

SERVE
6

Toss the baby gem leaves through the bowl with the tomatoes and dressing. Serve alongside the pizzas (or on top if you prefer!) Enjoy!

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