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Crispy Garlic Thin-Crust Pizza

Crispy Garlic Thin-Crust Pizza

with Yellow Zucchini, Corn and Bocconcini

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What's better than pizza? Thin-crust pizza! This one is even more special because we've topped it with garlic oil to give it added flavour.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

280 g

Pizza Dough

(ContainsWheat/Blé)

227 g

Yellow Zucchini

113 g

Grape Tomatoes

4 unit

Green Onions

10 g

Garlic

56 g

Spring Mix

1 unit

Lemon

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

113 g

Corn Kernels

1 tbsp

Honey

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories647 kcal
Fat21 g
Saturated Fat1 g
Carbohydrate100 g
Sugar16 g
Dietary Fiber7 g
Protein27 g
Cholesterol17 mg
Sodium655 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Non-Stick Pan
Small Bowl
Brush
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to bake the flatbread) and remove the pizza dough from the fridge. Start prepping when the oven comes up to temperature!

2

Sprinkle some flour on your counter. Using a rolling pin, roll out the dough into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15 min. (If you’re making pizza for 4 people, use 2 baking sheets to make 2 pizzas.)

3

Meanwhile, wash and dry all produce. Laver et sécher tous les aliments. Cut the zucchini in half lengthwise, then into 1/4-inch slices. Quarter the tomatoes. Cut the green onions into 1-inch pieces. Mince or grate the garlic. Juice the lemon(s). Tear the bocconcini into smaller pieces.

4

Heat a large non-stick pan over medium-high heat. Add the zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 8-10 min. (If your pan is small, you may need to do this in batches.) Season with salt and pepper. Transfer to a plate. Add the corn and green onions. Cook, stirring, until golden-brown, 1-2 min. Transfer to the same plate.

5

In a small bowl, stir the garlic with a drizzle of oil. When the crust is lightly golden-brown, brush the minced garlic oil over the crust and continue baking until the garlic is golden-brown, 4-5 min.

6

Meanwhile, in a medium bowl, whisk together the honey, 2 tbsp lemon juice (double for 4 people), and a drizzle of oil. Season with salt and pepper. Set aside. Toss in the spring mix and tomatoes.

7

When the crust is finished baking, top with the bocconcini and veggies. Return to the oven and bake until the cheese melts, 5-6 min. Slice the pizza into smaller pieces and serve with the salad on the side.