Ultimate Meat Lover's Cheesy Pizza
with BBQ Beef, Chorizo, Bacon and Rocket Side Salad
Looking for a taste of everyday luxury? Celebrate National Pizza Week with this Ultimate Meat Lover's Cheesy Pizza. It's our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
1
Garlic Clove**
125
Baby Plum Tomatoes
120
Mature Cheddar Cheese
(Contains: Milk)
120
British Beef Mince
60
British Smoked Bacon Lardons
32
BBQ Sauce
2
Pizza Bases
120
Marinara Sauce
50
Chorizo Slices
(May contain traces of: Milk)
40
Wild Rocket
12
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
1
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Grate the cheese.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the beef mince and bacon lardons. Cook until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Stir in the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle. Cook lardons thoroughly. Remove from the heat, then stir through the BBQ sauce.
Pop your pizzas onto a board. Spread the pizza sauce over the pizza bases, leaving a 1cm border around the edge. Top with the BBQ beef and bacon, then layer on the chorizo slices. Scatter the cheese over the top.
When the oven is hot, slide the pizzas directly onto the middle rack and bake until the base is golden and the cheese is melted and bubbling, 10-12 mins.
Just before the pizzas are ready, pop the rocket and baby plum tomatoes into a medium bowl. Drizzle with the olive oil for the dressing (see ingredients for amount) and toss to dress. Finish with a drizzle of balsamic vinegar.
When the pizzas are ready, pop onto a serving board and cut into slices. Serve up your ultimate meat lover's cheesy pizza with the rocket side salad in a bowl alongside. Enjoy!
