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.
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 Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
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 Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, 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
- 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.
