Veggie & Double Cheese Pizza
with Rocket & Garlic Oil
- Milk
- Gluten
- Soy
The key to a killer pizza really is simplicity. The less going on, the more the flavours shine through, and this fresh rocket and double cheese topped number with garlic infused oil is no exception.
Ingredients
1
red onion
1
red capsicum
1
zucchini
1 block
Buffalo mozarella
(Contains: Milk;)
3
wholemeal pizza bases
(Contains: Gluten, Soy;)
3 sachet
tomato paste
2 clove
garlic
1 block
Parmesan cheese
(Contains: Milk;)
1 bag
rocket
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely dice the red onion. Finely dice the red capsicum. Finely slice the zucchini. Grate the Mozzarella cheese.
Lay the wholemeal pizza bases on a flat surface, rough side down. Spread the tomato paste across the bases evenly using the back of a spoon. Sprinkle over the grated Mozzarella cheese and top with the red onion, red capsicum and zucchini.
Place the pizzas in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and golden.
To make the garlic oil, peel and crush the garlic and combine with the olive oil in a small saucepan. Heat over a low heat for 2 minutes, until fragrant. This garlic-infused oil can also be used as a salad dressing or as a simple dip for toasted warm bread.
Shave the Parmesan cheese into flakes using a vegetable peeler.
Top the pizzas with the rocket leaves, shaved Parmesan cheese and a drizzle of garlic oil. Slice the pizzas into wedges and divide between plates.
