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Red Pepper and Sweetcorn Pizza

Red Pepper and Sweetcorn Pizza

with Rocket and Tomato Salad

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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.

Allergens:Cereals containing GlutenMilkSulphites

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 levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Pizza Bases

(ContainsCereals containing Gluten)

½ pack(s)

Tomato Passata

1 unit(s)

Red Pepper

1 tin(s)


1 ball(s)



1 pack(s)

Black Olives

1 punnet(s)

Baby Plum Tomatoes

1 bag(s)


1 sachet

Balsamic Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat37.0 g
of which saturates13.0 g
Carbohydrate95 g
of which sugars19.0 g
Protein29 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!