Classic Margherita Pizza
with Balsamic Baby Greens
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
It’s a classic for a reason! The simple yet effective combination of tomato sauce, fresh mozzarella (we're using bocconcini) and basil (in this case pesto) makes for a timeless pizza. With a salad, it’s a meal fit for a king—or for crown princess Margherita.
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 30ml Basil pesto
- 15ml Balsamic vinegar
- 100ml Tomato sauce
- 100g Bocconcini
- 454g Pizza dough
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
8 g
Sodium
1310 mg
Total Carb
113 g
Sugars
8 g
Protein
32 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the garlic.
- Tear the bocconcini into bite-size pieces.
Assemble the pizza
- On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ¼ inch for a thin crust.
- Spread with the tomato sauce.
- Top with the garlic and bocconcini; season with S&P.
Bake the pizza
- Bake the pizza, 16 to 20 min., until the dough is golden brown.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Make the salad
- Meanwhile, in medium bowl, combine the baby greens, vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Dollop with the pesto.
- Serve the salad on the side. Bon appétit!
