Speedy Green Rocket & Pesto Pizza

Speedy Green Rocket & Pesto Pizza

with Fresh Basil and Crumbled Fetta

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The 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

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

Preparation Time20 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

1 bunch


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)3740 kJ
Fat42.1 g
of which saturates11.3 g
Carbohydrate93.7 g
of which sugars15.4 g
Protein30.3 g
Sodium1880 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Peel the zucchini into thin ribbons using a vegetable peeler. Pick the basil leaves.


In a small bowl, combine the tomato paste with 2/3 of the balsamic vinegar and a good drizzle of olive oil. 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.


Top the pizza with zucchini ribbons and dollops of traditional pesto. Crumble over the fetta.


Place the pizza in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese has melted and the base is crispy.


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.


Slice the pizza into wedges. Sprinkle over the basil. Serve the dressed rocket on the side, or place on top of the pizza if you prefer.