HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFresh Mozzarella Margherita Pizzas
Fresh Mozzarella Margherita Pizzas

Fresh Mozzarella Margherita Pizzas

with Charred Corn and Shallots

Read more

Margherita pizza is transformed with this sweet corn twist. Featuring creamy mozzarella and tomato sauce, these pizzas are total game changers!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella


2 unit


(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

113 g

Corn Kernels

50 g


½ cup

Marinara Sauce

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Spring Mix

1 tsp

Chili Flakes

1 tbsp

Balsamic Vinegar


66 g

Mini Cucumber

7 g


Not included in your delivery

½ tsp


4 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber6 g
Protein7 g
Cholesterol35 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat your broiler to high. Wash and dry all produce.In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Arrange the naan on a baking sheet. (NOTE: It's okay if they overlap! Cook in batches for 4 ppl!) Toast, in the middle of the oven, until golden-brown, 1-2 min per side. (TIP: Keep an eye on naan so that it does not burn!) Set aside.


Peel, then cut shallot(s) into 1/8-inch slices. Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. While the shallots cook, cut mozzarella into 1/4-inch slices. Season with salt and pepper. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons.


When shallots are done, transfer to a plate and set aside. Increase heat to medium-high, add 1 tbsp oil (dbl for 4 ppl), then corn, to the same pan. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.


Spread marinara over each naan. Top with mozzarella slices. Divide corn, shallots and 1 tsp chili flakes between naan. (NOTE: Reference Heat Guide.) Place the pizzas on the same baking sheet. Toast, in the middle of the oven, until toppings are warmed through, 3-4 min. (NOTE: Cook in batches for 4 ppl!) Transfer broiled pizzas to a plate.


While the pizzas broil, thinly slice basil leaves. Whisk together mustard, vinegar, 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and cucumbers. Toss together.


Sprinkle basil leaves over pizzas, then divide between plates. Serve the salad alongside.