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Mozzarella, Tomato and Basil Pesto Pizza

Mozzarella, Tomato and Basil Pesto Pizza

with Balsamic Rocket Salad and Roasted Garlic Mayo Dip

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This Mozzarella, Tomato and Basil Pesto Pizza is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:MilkCereals containing glutenEggMustardSulphites

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 levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 ball(s)



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


1 sachet


(ContainsEgg, Mustard)

32 grams

Fresh Pesto


1 sachet

Balsamic Glaze


Not included in your delivery

½ tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4882 kJ
Energy (kcal)1167 kcal
Fat42.0 g
of which saturates16.0 g
Carbohydrate161 g
of which sugars11.0 g
Protein37 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Kitchen Paper
Baking Tray
Mixing Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Halve the baby plum tomatoes. Drain the mozzarella then pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.
c) Peel the garlic cloves, pop them into a small piece of foil with a drizzle of oil and scrunch to enclose it.


a) Pop the pizza bases onto board.
b) Spread the pizza sauce equally onto the pizza bases, leaving a 1cm border around the edge.
c) Scatter on the halved tomatoes, mozzarella 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 pizza 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) Pop the roasted garlic cloves into a small bowl and crush using a fork.
c) Add the mayo to the garlic and mix. Season with salt if needed.


a) Dollop the fresh pesto over the pizzas, then serve on a plate or board, 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!