2 unit(s)
Pizza Bases
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 ball(s)
Mozzarella
(Contains: Milk)
40 grams
Wild Rocket
40 grams
Onion Marmalade
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
60 grams
British Smoked Bacon Lardons
1 tbsp
Olive Oil
Preheat your oven to 200°C.
In a small bowl mix the tomato puree with the sun dried tomato paste.
Drain the mozzarella and tear into small pieces.
Grate the cheddar cheese.
Put the pizza bases on a large baking tray.
Use the back of a spoon to spread the tomato sauce mixture evenly all over the base, leave a 1cm edge.
Arrange the pancetta lardons over the pizza, scatter over the mozzarella evenly and finish with even scattering of cheddar.
IMPORTANT: Wash your hands after handling raw meat.
Spoon over the onion marmalade in small dollops.
Bake the pizzas on the top shelf of your oven until the cheese is melted and bubbly and the base is crisp, 10-15 mins.
Meanwhile, combine the oil (see ingredients for amount) with the balsamic vinegar in a medium sized bowl.
Season with salt and pepper, mix together, set aside.
Do any washing up whist you're waiting.
Once the pizza is cooked, add the rocket to the salad dressing and toss together.
Serve the pizza with the rocket on the side. Enjoy!