Mediterranean Veggie Pizza
with Sundried Tomato Pesto Sauce and Olives
Savour the vibrant flavours of this delicious Mediterranean pizza, topped with rich sun-dried tomato pesto, sweet peppers, and briny olives. Paired with a bright green salad with feta, this dish is a satisfying and well-rounded meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
½ unit(s)
Red Onion
56 g
Arugula and Spinach Mix
1 unit(s)
Sweet Bell Pepper
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
½ tbsp
Red Wine Vinegar
(Contains Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Lightly oil hands, lightly coat dough with oil.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- Meanwhile, peel, then cut half of onion into 1/4 inch slices (whole onion for 4 servings).
- Core, then cut pepper into 1/4 inch slices.
- Drain and roughly chop olives.
- Halve tomatoes.
- in a small bowl, mix together tomato sauce and sun-dried tomato pesto.
- With oiled hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread tomato pesto mixture over dough.
- Top with onions, peppers, mozzarella, olives and half the feta.
- Season with salt and pepper.
- Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a large bowl add half the vinegar (use all for 4 servings), and 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Whisk to combine. Season with salt and pepper.
- Add arugula-spinach mix and tomtoes and toss to combine.
- When pizza is done, let sit for 2-3 min, then cut into slices.
- Divide pizza and salad between plates.
- Sprinkle remaining feta over salad.
