Fresh Mozzarella Bacon and Zesty Marinara Pizza
with Greens and Pepper Salad
It's pizza night and there's nothing better than a perfectly crisp base for our bell pepper, shallot and cheese topping! We're kicking things up with a spicy marinara sauce and fresh mozza. It's oh so ooey, gooey and tasty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
125 g
Fresh Mozzarella
(Contains Milk)
160 g
Sweet Bell Pepper
50 g
Shallot
½ cup
Marinara Sauce
1 tbsp
Garlic Puree
2 tbsp
Plant-Based Garlic-Parmesan Dressing
(Contains Mustard)
56 g
Spring Mix
1 tsp
Chili Flakes
1 tbsp
All-Purpose Flour
(Contains Wheat)
100 g
Bacon Strips
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 minPreheat the oven to 475˚F. Wash and dry all produce. Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Sprinkle both sides of dough with flour. Stretch dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place for 8-10 min.
Meanwhile, core, then cut pepper into 1/4-inch pieces.Halve, peel, then cut shallot into 1/4-inch slices. Slice mozzarella into 1/4-inch slices, then pat dry with paper towels. Season all over with salt and pepper. Set aside. Add marinara sauce, garlic puree, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp chili flakes to a small bowl. (NOTE: Reference heat guide.) Season with pepper, then stir to combine. Set aside.
With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread spiced marinara over dough. Top sauce with mozzarella, then shallots and half the peppers.Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, cut bacon into 1/2-inch pieces.Heat a large non-stick pan over medium heat. When hot, add bacon and 2 tbsp water. Cook, flipping occasionally, until bacon is crispy and water has evaporated, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Meanwhile, add garlic-Parm dressing and 1 tbsp water (dbl for 4 ppl) in a small bowl. Whisk to combine.Add spring mix and remaining peppers to a large bowl.Drizzle half the garlic-Parm dressing over top. Season with salt and pepper, to taste, then toss to combine.
Crumble bacon over pizza, once out of the oven, then allow pizza to cool for 2-3 min before serving. Cut pizza into slices. Divide pizza and salad between plates. Sprinkle any remaining chili flakes over pizza, if desired.Serve remaining garlic-Parm sauce on the side for dipping.
If you've opted to get bacon, cut bacon into 1/2-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon and 2 tbsp water. Cook, flipping occasionally, until bacon is crispy and water has evaporated, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
