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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
113 g
Petites tomates
½ pièce(s)
Oignon rouge
56 g
Mélange roquette et épinards
1 pièce(s)
Poivron
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Noix, Soya, Sulfites)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
½ cs
Vinaigre de vin rouge
(Contient Sulfites)
½ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
½ cc
Sucre*
1.5 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.