Cherry Tomato & Zucchini Pizza Bianca

Cherry Tomato & Zucchini Pizza Bianca

with Rocket & Pear Salad

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Pizza bianca or "white pizza" in Italian, refers to pizza with no tomato sauce. Sometimes topped with a combination of cheeses and a few simple ingredients, we think it's one of the best pizzas you'll ever try. You'll never miss the tomato sauce!

Allergens:MilkGlutenTree Nuts

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet

cherry tomatoes




red onion

1 clove


1 packet

light thickened cream



wholemeal pizza bases

(ContainsMilk, GlutenMay be present Peanuts)

1 packet

grated Parmesan cheese


1 packet

shredded Cheddar cheese




1 bag

rocket leaves

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2978 kJ
Fat37.8 g
of which saturates20.6 g
Carbohydrate63.4 g
of which sugars22.7 g
Dietary Fiber0 g
Protein24.3 g
Cholesterol0 mg
Sodium860 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Halve the cherry tomatoes. Cut the zucchini into 1cm rounds. Cut the red onion into 2cm wedges. Place the cherry tomatoes, zucchini and red onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast until just tender, 10-15 minutes.


When the cherry tomatoes have 5 minutes left, finely chop the garlic. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cooking cream and cook until slightly thickened, 2-3 minutes. Season with salt and pepper and stir to combine.


Lay the pizza bases on a flat surface, rough side down. Spread the white sauce evenly across the pizza bases using the back of a spoon. Top evenly with the cherry tomatoes, zucchini and red onion. Sprinkle the grated Parmesan cheese and shredded Cheddar cheese over the pizzas.


Place the pizzas directly on a wire rack in the oven and bake until the cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).

TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.


While the pizza is baking, thinly slice the pear. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil. Season with salt and pepper. Add the pear and rocket leaves to the dressing and toss to coat.


Drizzle the basil pesto over the pizzas and divide between plates. Serve with the rocket and pear salad on the side.