Pesto Caprese Focaccia
Serves 2 | 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.
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Baby tomatoes • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
340 g
Pizza Dough
(Contains: Wheat May contain traces of: Sulphites, Soy, Mustard, Sesame, Barley, Egg, Milk)
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 May contain traces of: Soy, Mustard, Sesame, Egg, Milk, Wheat, Gluten, Crustaceans, Fish)
28 g
Arugula and Spinach Mix
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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. 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.
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.
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.
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
