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STREET FOOD Pizza with Blue Cheese and Serrano

NO PRICE FOR BLUE CHEESE
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
473 kcal
Protein
: 
24.3g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 slice(s)

Serrano Ham

1 unit(s)

Avocado

2 unit(s)

Pizza Bases

½ carton(s)

Tomato Passata

150 grams

Chestnut Mushrooms

1 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

45 grams

Green Pesto

40 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)1980 kJ
Energy (kcal)473 kcal
Fat35.8 g
of which saturates14.3 g
Carbohydrate6.7 g
of which sugars3.4 g
Dietary Fibre4.6 g
Protein24.3 g
Salt2 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Drain the mozzarella ball and then tear into small chunks. In a small bowl, mix the passata with the pesto. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Tear the serrano ham slices into 2cm pieces and keep to one side. Preheat your oven to 180°.

2

Lay the pizza bases on baking tray(s) and spoon on the tomato/pesto sauce. Use the back of a spoon to spread across the base(s) leaving 1cm round the edge clear of sauce. Top with mozzarella and blue cheese (crumbling the blue cheese as you go). Season with black pepper and keep to one side. We will bake them later.

3

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Chop into 1cm chunks and pop into a large bowl. Season with salt and pepper and drizzle on the red wine vinegar and the olive oil (see ingredients for amount). Stir to coat the avocado. Keep to one side.

4

Pop the pizzas into the oven. Bake until the cheese is golden and bubbly, 9-10 mins. Meanwhile, thinly slice the mushrooms. Heat a splash of oil in a frying pan over medium high heat, When hot, add the mushrooms and fry until golden brown, 4-5 mins. Stirring frequently. Once browned, stir in the garlic and cook for a minute more. Season with salt and pepper and remove from the heat.

5

Add the rocket to the bowl with the avocado and toss to coat the rocket in the dressing. Reheat the mushrooms if necessary over a medium heat. Transfer the pizzas to your plates.

6

Top your pizza with the garlicky mushrooms, torn serrano ham and the rocket salad. Enjoy!

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