Pesto Caprese Focaccia
Serves 2 | with Bocconcini
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.
Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Baby tomatoes • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic.
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
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 May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
28 g
Arugula and Spinach Mix
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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
