home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Speedy Basil Pesto Pizza

Speedy Basil Pesto Pizza

with Garden Rocket, Zucchini Ribbons & Fetta

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 355 ratings
Read more

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:GlutenMilkTree Nuts
Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

wholemeal pizza bases

(ContainsGluten, MilkMay be presentPeanuts)

2 sachet

tomato paste

1 unit


1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 block

fetta cheese


1 bag

rocket leaves

Not included in your delivery


olive oil

1.5 tbs

balsamic vinegar

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4260 kJ
Fat49 g
of which saturates12.9 g
Carbohydrate105 g
of which sugars17.4 g
Protein34.1 g
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped

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

Make the tomato base
Make the tomato base

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.

Add the toppings
Add the toppings

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!

Bake the pizza
Bake the pizza

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.

Dress the rocket
Dress the rocket

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.

Serve up
Serve up

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