Pizza Margherita
with Bocconcini, Fresh Basil & Balsamic Garden Salad
Cooking time
35 minutes
Servings
4
Calories
810 /serving
The kids can help display the colours of the Italian flag with the most emblematic pizza toppings. It all starts with our trusty dough, of course, covered in tomato sauce for red, bocconcini cheese for white and leaves of fresh basil for green.
We will send you:
- 100g Radishes
- 1 Head of curly leaf lettuce
- 14g Basil
- 30ml White balsamic vinegar
- 200ml Tomato sauce
- 100g Mini bocconcini
- 60g Grated mozzarella
- 1 Pizza dough
- 5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
8 g
Sodium
1370 mg
Total Carb
111 g
Sugars
8 g
Protein
30 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
- Quarter the bocconcini.
- Pick the basil leaves off the stems.
Assemble & bake 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 bocconcini and mozzarella; season with the spices and S&P.
- Bake, 16 to 20 min., until golden brown.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the radishes.
- In a large bowl, combine the vinegar, 4 tbsp oil and S&P.
- Add the lettuce and radishes; toss well.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Garnish with the basil.
- Serve the salad on the side. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
