Sun-Dried Tomato and Fresh Mozzarella Focaccia
with Arugula, Olive and Tomato Salad
Making bread has never been this easy! No-fuss focaccia made with pizza dough is one of our fave hacks at HelloFresh! Sun-dried tomato pesto topped with fresh mozzarella and Parm isn't just gorgeous to look at, it's a taste revelation!
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
125 g
Fresh Mozzarella
(Contains Milk)
340 g
Pizza Dough
(Contains Wheat)
2 tbsp
Sun-Dried Tomato Pesto
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Arugula and Spinach Mix
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
28 g
Seed Blend
1 unit
Garlic, cloves
¼ tsp
Italian Seasoning
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
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. Rub 1 tbsp oil on the bottom and sides of an 8x8-inch baking dish. (NOTE: For 4 ppl, use 2 tbsp oil and a 9x13-inch dish.) (TIP: We recommend using good olive oil and a metal pan for a crispier crust and faster cooking.)Place dough in the baking dish. Stretch and push dough towards the sides to completely cover the bottom of the dish. (NOTE: Don't worry if the dough doesn't stay in place. For 4 ppl, arrange dough in the dish with one slightly overlapping the other. Pinch seam together to form one piece.)Let dough rest in a warm place for 10-12 min.
Meanwhile, pat mozzarella dry with paper towels, then tear into 1-inch pieces. Set aside on paper towels until ready to use.Drain, then tear or cut olives in half.Peel, then mince or grate garlic.Halve tomatoes.Stir together garlic and half the pesto (use all for 4 ppl) in a small bowl.
Stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.)Drizzle 1 tbsp (2 tbsp) oil over dough. Using your hands, spread oil over top, then poke your fingers into the dough to make indentations. Sprinkle salt and pepper over top.Bake in the middle of the oven, until focaccia is lightly golden, 12-14 min.
Carefully remove the pan from the oven, then spread sun-dried tomato pesto over top.Sprinkle Parmesan over focaccia, then top with mozzarella. Sprinkle 1/4 tsp (1/2 tsp) Italian Seasoning over top. (TIP: Scatter some olives and tomatoes on top, if desired.)Continue baking in the middle of the oven until cheese melts and focaccia is crisp and golden-brown around the edges, 7-9 min.
Meanwhile, add vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine.When focaccia is done, add olives, tomatoes and arugula and spinach mix to the bowl. Toss to coat.
Carefully remove focaccia from the pan, then cut into quarters (8 pieces for 4 ppl).Divide salad and focaccia between plates. Sprinkle seed blend over salad.
