Showstopping Smoky Bacon & Onion Pizza
with Rocket
Looking for a tasty midweek dinner option? Try cooking up our Bacon & Onion PIzza in just 20 minutes for a balanced and tasty meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sun-Dried Tomato Paste
60
British Smoked Bacon Lardons
40
Onion Marmalade
2
Pizza Bases
30
Tomato Puree
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
40
Wild Rocket
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. In a small bowl mix the tomato puree with the sun dried tomato paste. Drain the mozzarella and tear into small pieces.
Put the pizza bases on a large baking tray. Use the back of a spoon to spread the tomato sauce mixture evenly all over the base, leave a 1cm edge. Arrange the pancetta lardons over the pizza, scatter over the mozzarella evenly. IMPORTANT: Wash your hands after handling raw meat. Spoon over the onion marmalade in small dollops.
Bake the pizzas on the top shelf of your oven until the cheese is melted and bubbly and the base is crisp, 10-15 mins.
Meanwhile, combine the oil (see ingredients for amount) with the balsamic vinegar in a medium sized bowl. Season with salt and pepper, mix together, set aside.
Do any washing up whilst you're waiting.
Once the pizza is cooked, add the rocket to the salad dressing and toss together. Serve the pizza with the rocket on the side. Enjoy!
