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Italian Recipes

3-Cheese Pizza

3-Cheese Pizza

3-Cheese Pizza

with Crispy Wedges and Tomato Salad

Recipe Development TeamPublished on September 12, 2019

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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:

Milk

•Egg

The quantities provided above are averages only.

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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Mozzarella

(Contains: Milk)

30

Mature Cheddar Cheese

(Contains: Milk)

125

Baby Plum Tomatoes

30

Tomato Puree

1

Sun-Dried Tomato Paste

2

Pizza Bases

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40

Wild Rocket

Nutritional information

Energy (kcal)982 kcal

Energy (kJ)4109 kJ

Fat38 g

of which saturates18 g

Carbohydrate118 g

of which sugars10 g

Protein40 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Grater

•Bowl

Cooking Instructions and Tips

Roast the Wedges

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.

Prep

2

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

Make the Sauce

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.

Cook the Pizzas

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.

Salad Time

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.

Serve

6

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

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