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VE 2020 Cheesy Pizza

with Garlicky Mushrooms and Tomato Salad

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

259 kcal

Protein

:

12.9g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Milk
Sulphites
Celery
May contain traces of allergens

In Brazil, chefs top their pizzas with green peas, the French love fried eggs on their slices, and in China, a crust made of mini-hot dogs is surprisingly popular! But for this recipe, we’ve kept things simple with a classic flavour combination of cheese, pesto and mushrooms. Pesto can liven up any dish with its earthy, rich and punchy flavour and in this recipe, it works great with the equally earthy flavour of mushrooms pan-fried in garlic. These classic flavours don’t disappoint, trust us!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

25 grams

Sun-Dried Tomato Paste

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

150 grams

Sliced Mushrooms

2 unit(s)

Pizza Bases

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1085 kJ

Energy (kcal)259 kcal

Fat15.6 g

of which saturates7.7 g

Carbohydrate9.3 g

of which sugars7.8 g

Dietary Fibre2.4 g

Protein12.9 g

Salt1.1 g

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

Instructions

1

Preheat your oven to 220°C. Pop your pizza bases on a large baking tray.

Drain the mozzarella and pull apart into small pieces.

Mix the tomato puree and sundried tomato paste in a small bowl.

Divide the tomato puree mixture between your pizzas. Use a spoon to spread it out over the bases, leaving a 2cm border.

2

Scatter the mozzarella evenly between your pizza bases.

Bake in your oven until the cheese is golden and bubbly, 12-14 mins.

3

Meanwhile, put the balsamic vinegar in a large bowl and add the olive oil (see ingredient list for amount). Season with salt and pepper.

Stir together with a fork.

Halve the tomatoes and pop them in the bowl with the dressing, toss to combine, leave to the side.

Trim the root from the baby gem lettuce then separate the leaves.

4

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium high heat. When hot, add the sliced mushrooms and season with salt and pepper.

Stir fry until the mushrooms are golden brown, 4-5 mins.

Add the garlic, stir and cook for 1 more minute.

Remove the pan from the heat.

5

Once the pizza is cooked, remove from the oven.

Share the garlic mushrooms between the pizzas.

6

Toss the baby gem leaves through the bowl with the tomatoes and dressing.

Serve alongside the pizzas (or on top if you prefer!) Enjoy!

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