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(Vegetarian) Speedy Basil Pesto Pizza

(Vegetarian) Speedy Basil Pesto Pizza

with Garden Rocket, Zucchini Ribbons & Fetta (Vegetarian)

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This pizza just screams Autumn and fresh green ingredients. It’s pizza as Italians know it should be – simple, respectful of the ingredients and absolutely delicious.

Allergens:GlutenMilkNutsRoyal Jelly, Bee Pollen, Propolis
Preparation Time
20 minutes
Cooking difficulty
Level 1
serving amount
serving amount

2 unit

wholemeal pizza bases


1 sachet

pizza sauce

1 unit


1 tub

traditional pesto


1 block

fetta cheese


1 bag

rocket leaves

Not included in your delivery


olive oil

3 tsp

balsamic vinegar

1 tsp


(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)4070 kJ
Fat47.4 g
of which saturates12.6 g
Carbohydrate99.9 g
of which sugars13.6 g
Protein33.1 g
Sodium2090 mg
Medium Bowl

Preheat the oven to 200°C/180°C fan-forced. Peel the zucchini into thin ribbons using a vegetable peeler.


Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the pizza sauce.


Top the pizza with the zucchini ribbons and dollops of traditional pesto. Crumble over the fetta. TIP**: Make sure to spread the ingredients evenly over the pizza base to prevent a soggy base!


Place the pizzas in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and the base is crispy. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.


While the pizza is baking, combine the vinegar, honey and olive oil (1 tbs for 2 people / 1 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the rocket leaves and toss to coat. TIP: Add the rocket just before serving to avoid soggy leaves.


Slice the speedy basil pesto pizza into wedges and top with half of the dressed rocket. Serve the remaining rocket on the side.

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