Pesto Caprese Focaccia
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Pesto Caprese Focaccia

Pesto Caprese Focaccia

with Bocconcini

A fresh favourite salad combined with warm pizza dough and melted cheese is a recipe for success! It's finished with a drizzle of sweet balsamic glaze to give this lunch a true Caprese feel.


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

Preparation Time25 minutes
Cooking Time10 minutes


/ serving 2 people

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

100 g

Bocconcini Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Garlic, cloves

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Arugula and Spinach Mix

Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber4 g
Protein30 g
Cholesterol35 mg
Sodium1320 mg
Trans Fat0.5 g
Potassium400 mg
Calcium1000 mg
Iron5.5 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.


8x8" Baking Dish
Measuring Spoons
Small Bowl


Prep dough
  • Grease an 8x8-inch baking dish with 1 tbsp oil.
  • Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish.
  • Set aside and let dough rest, 2-3 min.
Finish prep
  • Peel, then mince or grate garlic.
  • Combine pesto and half the garlic in a small bowl. Season with salt and pepper, then stir to combine.
  • Meanwhile, halve tomatoes. Toss tomatoes and remaining garlic together in another small bowl.
  • Roughly tear bocconcini, then season with salt and pepper.
Assemble and bake
  • Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.)
  • Brush pesto over top of dough, then top with tomatoes and bocconcini. Sprinkle Parmesan over top.
  • Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
Finish and serve
  • Allow focaccia to cool for 8-10 min. (TIP: This will help the cheese stay in place when cut!)
  • Combine arugula and 1/2 tbsp balsamic glaze in a small bowl.
  • Remove focaccia from the dish, then top with dressed arugula.
  • Slice and serve. Drizzle with remaining balsamic glaze if desired.