A fresh favourite salad combined with warm pizza dough and melted cheese is a recipe for success! It's finished with a drizzle of sweet balsamic glaze to give this lunch a true Caprese feel.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
100 g
Bocconcini Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Arugula and Spinach Mix
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475°F. Wash and dry all produce. Grease an 8x8-inch baking dish with 1 tbsp oil. • Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. • Set aside and let dough rest, 2-3 min.
Peel, then mince or grate garlic. • Combine pesto and half the garlic in a small bowl. Season with salt and pepper, then stir to combine. • Meanwhile, halve tomatoes. Toss tomatoes and remaining garlic together in another small bowl. • Roughly tear bocconcini, then season with salt and pepper.
Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) • Brush pesto over top of dough, then top with tomatoes and bocconcini. Sprinkle Parmesan over top. • Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
Allow focaccia to cool for 8-10 min. (TIP: This will help the cheese stay in place when cut!) • Combine arugula and 1/2 tbsp balsamic glaze in a small bowl. • Remove focaccia from the dish, then top with dressed arugula. • Slice and serve. Drizzle with remaining balsamic glaze if desired