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Speedy Basil Pesto Pizza

Speedy Basil Pesto Pizza

with Garden Rocket, Zucchini Ribbons & Fetta

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

Allergens:GlutenSoyMilkTree Nuts

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

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

wholemeal pizza bases

(ContainsGluten, Soy)

2 sachet

tomato paste

1 unit

zucchini

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 block

fetta cheese

(ContainsMilk)

1 bag

rocket leaves

Not included in your delivery

tbs

olive oil

1.5 tbs

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4260 kJ
Fat49 g
of which saturates12.9 g
Carbohydrate105 g
of which sugars17.4 g
Dietary Fibre0 g
Protein34.1 g
Cholesterol0 mg
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Spoon
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

In a small bowl, combine the tomato paste, 2/3 of the balsamic vinegar and a good drizzle of olive oil. Mix well. TIP: Adding balsamic vinegar to tomato paste gives it a sweeter, deeper and richer flavour! Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the tomato paste mixture.

3

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!

4

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.

5

While the pizza is baking, combine the remaining balsamic 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.

6

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