Pesto Caprese Focaccia
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.
:
Milk
•Wheat
•Sulphites
25 minutes
10 minutes
/
¼ cup
Basil Pesto
( )
340 g
Pizza Dough
( )
100 g
Bocconcini Cheese
()
¼ cup
Parmesan Cheese, shredded
()
1 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
2 tbsp
Balsamic Glaze
()
28 g
Arugula and Spinach Mix
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Calories790 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate96 g
Sugar12 g
Dietary Fiber5 g
Protein30 g
Cholesterol35 mg
Sodium1240 mg
Trans Fat0.4 g
Potassium400 mg
Calcium950 mg
Iron5.5 mg
•8x8" Baking Dish
•Measuring Spoons
•Zester
•Small Bowl
1
- 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.
2
- 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.
3
- 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.
4
- 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.
