HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlack Olive, Serrano Ham And Red And Yellow Cherry Tomato Pizza
Black Olive, Serrano Ham and Red and Yellow Cherry Tomato Pizza

Black Olive, Serrano Ham and Red and Yellow Cherry Tomato Pizza

Read more

Tonight, we're turning your kitchen into an authentic pizzeria! We've added some adventurous and tantalising toppings. Salty olives, crispy serrano ham, peppery basil and creamy mozzarella makes this a dream-worthy pizza!

Tags:Eat First
Allergens:MilkCereals 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Premium Tomatoes

1 unit(s)

Garlic Clove

1 pack(s)

Serrano Ham

30 grams

Black Olives

1 ball(s)



1 bunch(es)

Basil 20g

1 unit(s)

Tomato Passata

2 ball(s)

Northern Dough Co. Pizza Dough

(ContainsCereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3100 kJ
Energy (kcal)741 kcal
Fat26.0 g
of which saturates13.0 g
Carbohydrate83 g
of which sugars12.0 g
Protein44 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Rolling Pin
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200 degrees. Put some baking trays in the oven. Tip: You may be able to fit two pizzas on one tray, depending on the size of your tray, or use more trays if necessary.


Cut the cherry tomatoes in half through the equator. Peel and grate the garlic (or use a garlic press if you have one). Tear each serrano ham slice into roughly four or five bite-sized pieces. Cut the olives in half. Cut each mozzarella ball into eight slices, then tear each slice into about four or five small-ish pieces (it doesn't have to be exact). Remove the basil leaves from their stalks, roughly chop the stalks and half the leaves (leave the rest of the leaves whole for garnish later).


Put a saucepan on medium heat with a drizzle of oil and add your garlic and basil stalks. Cook for 1 minute, then pour in the tomato passata and add your chopped basil leaves. Sprinkle in a pinch of salt and a grind of black pepper and stir everything together. Simmer gently for 5-6 mins, then remove the pan from the heat.


While your sauce cooks, roll out your pizza dough! Dust your work surface with some flour, if you have some. If not, place your dough between two large sheets of clingfilm (so it doesn't stick to your work surface!). Roll out into rounds roughly 25cm across. Tip: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.


Carefully take the baking trays out of your oven and place your pizza bases on them. Divide your tomato sauce between your pizza bases, then using the back of a spoon, spread it over with swirling motions. Leave a 1cm gap around the edge.


Distribute your mozzarella over your pizzas, followed by your cherry tomatoes and olives. Finally pop your serrano ham pieces on top (they will go crispy in your oven if they are on top… yum!).


Grind over some black pepper and pop them in your oven for 15 mins. Tip: Keep an eye on them to make sure they aren't burning!


Get your washing up done and prepare for a pizza party!


When your pizzas are cooked (the cheese should be bubbling and the crust should be golden. Leave them in for a couple more mins if this isn't the case. Remove from your oven and tear over some basil leaves. Serve and enjoy!