3-Cheese Pizza
with Crispy Wedges and Tomato Salad
They say life is filled with simple pleasures, and we think that our three cheese pizza is one of them. The best thing about making a pizza at home is the fresh, flavourful taste that comes with using fresh ingredients, you’ll reach for a shop-bought pizza again! Topped with baby plum tomatoes and roasted, the result concentrates their flavours and amplifies their sweetness. Serve with our side salad to keep things light and fresh, and tuck in!
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
450
Potatoes
1
Mozzarella
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
125
Baby Plum Tomatoes
30
Tomato Puree
1
Sun-Dried Tomato Paste
2
Pizza Bases
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking.
Meanwhile, drain the mozzarella and tear into chunks. Grate the cheddar cheese. Chop the baby plum tomatoes in half.
In a small bowl, combine the tomato puree with the sun dried tomato paste. Pop the pizza bases on a baking tray(s) and spread the tomato sauce evenly over each, leaving a small border clear of sauce.
Scatter the mozzarella, cheddar and hard Italian cheese evenly over the pizzas and top with half the baby plum tomatoes. When the potatoes have 15 mins left, put the pizzas in the oven to bake on the top shelf (just move the potatoes down) until golden and bubbly, 12-15 mins.
Meanwhile, put the rocket and remaining tomatoes in a bowl. Drizzle with oil and season with salt and pepper. Toss together just before serving.
Serve the wedges and pizzas with a helping of salad and tuck in!
