Speedy Green Rocket & Pesto Pizza
with Fresh Basil and Crumbled Fetta
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
wholemeal pizza bases
(Contains: Gluten, Soy;)
2 sachet
tomato paste
1 unit
zucchini
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
1 block
fetta cheese
(Contains: Milk;)
1 bag
rocket leaves
1 bunch
basil
Not included in your delivery
tbs
olive oil
1.5 tbs
balsamic vinegar
½ tsp
honey
Utensils
Cooking Steps
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.
