Easy BBQ Double Bacon & Cheddar Pizza
with Sweetcorn & Rocket Salad
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sesame
This is the kind of recipe the kids will love to help out with... and which will see everyone going back for a second slice. Enjoy! *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1
red onion
1
zucchini
2 packet
diced bacon
(May be present: Soy, Milk.)
1 tin
sweetcorn
1 bag
rocket leaves
2
pizza bases
(Contains: Gluten, Wheat; May be present: Soy, Sesame.)
3 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Slice zucchini into thin rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, zucchini and diced bacon, breaking the bacon up with a spoon, until golden, 6-8 minutes. • Meanwhile, drain sweetcorn.
• Carefully remove wire rack from oven. Place pizza bases directly on rack, rough side-down. • Using the back of a spoon, spread BBQ sauce evenly over pizza bases, then sprinkle with shredded Cheddar cheese. • Top with zucchini, onion, bacon and sweetcorn. • Bake until cheese is melted slightly and base is crisp, 10-12 minutes.
TIP: Baking the pizza directly on the wire rack helps the base crisp up.
• While pizza is baking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add the rocket leaves. Toss to combine.
• Slice BBQ bacon and Cheddar pizza, then divide between plates. • Top with rocket salad to serve.
