topBanner
3-Cheese Pizza

3-Cheese Pizza

with Crispy Wedges and Tomato Salad

Family Friendly
Read more

They say life is filled with simple pleasures, and we think that our three cheese pizza is one of them. The best thing about making a pizza at home is the fresh, flavourful taste that comes with using fresh ingredients, you’ll reach for a shop-bought pizza again! Topped with baby plum tomatoes and roasted, the result concentrates their flavours and amplifies their sweetness. Serve with our side salad to keep things light and fresh, and tuck in!

Allergens:MilkGlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

1 bag(s)

Mozzarella

(ContainsMilk)

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Tomato Puree

2 unit(s)

Pizza Bases

(ContainsGluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)

Rocket

1 pot(s)

Sun-dried Tomato Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4109 kJ
Energy (kcal)982 kcal
Fat38.0 g
of which saturates18.0 g
Carbohydrate118 g
of which sugars10.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Grater
Cutting board
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking.

2

Meanwhile, drain the mozzarella and tear into chunks. Grate the cheddar cheese. Chop the baby plum tomatoes in half.

3

In a small bowl, combine the tomato puree with the sun dried tomato paste. Pop the pizza bases on a baking tray(s) and spread the tomato sauce evenly over each, leaving a small border clear of sauce.

4

Scatter the mozzarella, cheddar and hard Italian cheese evenly over the pizzas and top with half the baby plum tomatoes. When the potatoes have 15 mins left, put the pizzas in the oven to bake on the top shelf (just move the potatoes down) until golden and bubbly, 12-15 mins.

5

Meanwhile, put the rocket and remaining tomatoes in a bowl. Drizzle with oil and season with salt and pepper. Toss together just before serving.

6

Serve the wedges and pizzas with a helping of salad and tuck in!