Red Pepper and Sweetcorn Pizza
with Rocket and Tomato Salad
Looking for a tasty midweek dinner option? Try cooking up our Red Pepper and Sweetcorn Pizza in just 20 minutes for a balanced and tasty dinnertime.
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.
Ingredients
1
Bell Pepper
125
Baby Plum Tomatoes
30
Olives
150
Sweetcorn
2
Pizza Bases
½
Tomato Passata
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
40
Wild Rocket
Not included in your delivery
1
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 200°C. Put the pizza bases on a large baking tray(s). b) Divide the tomato passata between the bases and spread out with a spoon, leaving a small border clear. c) Season generously with black pepper.
a) Halve the pepper and discard the core and seeds. Slice into thin strips. b) Drain and rinse the sweetcorn in a sieve. c) Drain the mozzarella and roughly tear.
a) Divide the red pepper, three quarters of the sweetcorn, mozzarella and olives between the pizza bases. b) Bake the pizzas on the top shelf of your oven until bubbling, 9-10 mins.
a) Meanwhile, chop the baby plum tomatoes in half. b) Put the tomatoes, remaining sweetcorn and rocket in a bowl with the balsamic vinegar and olive oil (see ingredients for amount). c) Season with a pinch of salt and pepper, toss to coat and set aside.
a) When the pizzas are ready, remove from the oven. b) Grind over some pepper and get ready to serve.
a) Serve the red pepper and sweetcorn pizzas topped with a handful of rocket, tomato and sweetcorn salad. Enjoy!
