Arugula and Pesto Pizza
with Feta Cheese
Zucchini, pesto and feta cheese top this savoury and indulgent pizza with light, flaky phyllo pastry instead of traditional pizza dough! Toasted almonds add an unmistakable crunch to the arugula salad which is dressed in a sweet and sticky fig jam!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Phyllo Pastry
(Contains Gluten)
1 tbsp
Fig Jam
200 g
Zucchini
½ cup
Tomato Pizza Sauce
2 tbsp
Basil Pesto
(Contains Milk, Soy)
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Baby Arugula
28 g
Almonds, sliced
(Contains Tree nuts)
1.25 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to bake pizza). Start prep when your oven comes up to temp! In Step 1, as you're working with phyllo sheets, place a clean damp kitchen towel over any phyllo sheets not currently being worked with. This will keep them from drying out!
Wash and dry all produce.* Unroll phyllo pastry. On a parchment-lined baking sheet, stack 2 phyllo sheets. (NOTE: For 4 ppl, transfer another 2 sheets to a second baking sheet to make 2 pizzas.) Brush stack(s) with 2 tsp oil. Continue layering 2 phyllo sheets on top of each other, brushing 2 tsp oil between each layer, until stack(s) are 10 sheets high.
Cut zucchini in half lengthwise, then cut into 1/4-inch half moons.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add zucchini. Cook, stirring occasionally, until golden-brown, 2-3 min.
Leaving a 1-inch pastry border on all sides, thinly spread pizza sauce overtop assembled phyllo stack(s). Top with zucchini, half the feta and dollop over pesto. Fold in edges of stack(s) to create a 1/2-inch pastry border, pressing firmly to stick. Brush border(s) with 2 tsp oil. Bake in middle of oven, until phyllo is golden-brown, 16-17 min.
Meanwhile, heat the same pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) In a large bowl, whisk together mustard, fig jam (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add arugula and season with salt and pepper. Toss together. Sprinkle over toasted almonds.
Top pizza with half the salad. Crumble remaining feta over pizza. Cut pizza into slices and divide between plates. Serve remaining salad on the side.
