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Cheddar, Tomato and Basil Pesto Pizza
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.

Tags:
Rapid
•Veggie
Allergens:
Milk
•Egg
•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 10 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Mozzarella

(Contains: Milk)

2

Garlic Clove**

2

Pizza Bases

120

Marinara Sauce

25

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40

Wild Rocket

1

Mayonnaise

32

Fresh Pesto

(Contains: Milk)

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½

Olive Oil

Nutritional information

Energy (kcal)388 kcal
Energy (kJ)1624 kJ
Fat27.1 g
of which saturates13.7 g
Carbohydrate14.2 g
of which sugars10.3 g
Protein19.8 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Aluminum Foil
•Spoon
•Baking Tray
•Bowl

Instructions

Get Prepped
1

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.

Top the Pizzas
2

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.

Bake the Pizzas
3

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.

Dress the Rocket
4

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.

Make the Garlic Mayo
5

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.

Finish and Serve
6

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!

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