Fully-Loaded Pepperoni Pizza
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Fully-Loaded Pepperoni Pizza

Fully-Loaded Pepperoni Pizza

with Garlic Crust and Creamy Salad

The roasted red pepper, an Italian favourite, is made for pizza with its fiery and briny flavour! Alongside the peppers you'll find olives and pepperoni filling every other nook and cranny of this Tuscan-inspired pizza pie. And who can say no to a garlic butter-brushed crust?!


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

Preparation Time40 minutes
Cooking Time


serving amount

175 g


340 g

Pizza Dough

(Contains Wheat)

340 mL

Roasted Peppers

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Garlic, cloves

½ cup

Marinara Sauce

56 g

Spring Mix

2 tbsp

Plant-Based Garlic-Parmesan Dressing

(Contains Mustard)

30 g

Mixed Olives

(Contains Sulphites)

113 g

Baby Tomatoes

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


2 tbsp

All-Purpose Flour*

(Contains Gluten)


Nutrition Values

Calories1360 kcal
Fat83 g
Saturated Fat34 g
Carbohydrate107 g
Sugar15 g
Dietary Fiber6 g
Protein55 g
Cholesterol140 mg
Sodium3510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Paper Towel
Small Bowl
Large Bowl
Medium Bowl
Silicone Brush


Prep dough

Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min.Preheat the oven to 475˚F.Wash and dry all produce. Sprinkle both sides of dough with flour. Stretch 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, 8-10 min.

Prep toppings

Meanwhile, drain, then pat roasted red peppers dry with paper towels. Thinly slice.Drain, then slice olives. Halve tomatoes. Stir together marinara sauce and sun-dried tomato pesto in a small bowl.

Assemble pizza

With floured hands, stretch dough again into a large 10x13-inch oval. (NOTE: The dough should now hold its shape.)Spread half the marinara mixture over dough. Sprinkle mozzarella and half the Parmesan cheese over sauce.Top with roasted red peppers, olives, then as much pepperoni as you like.

Bake pizza

Bake pizza in the middle of the oven until golden-brown and crisp, 15-18 min.** (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

Make garlic butter and toss salad

When pizza is almost done, peel, then finely grate garlic.Add 2 tbsp (4 tbsp) butter and garlic to a medium microwavable bowl. Microwave on high until butter melts, 15-30 sec. Add half the garlic-Parmesan dressing and 1 tbsp (2 tbsp) water to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, spring mix and remaining Parmesan to the bowl with dressing. Season with salt and pepper, then toss to combine.

Finish and serve

When pizza is done, brush crust with garlic butter. Let pizza rest, 2-3 min, before serving.Cut into slices.Divide pizza and salad between plates.Serve remaining garlic-Parmesan dressing and remaining marinara mixture on the side for dipping.