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Pesto Caprese Focaccia

Pesto Caprese Focaccia

with Bocconcini

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

Allergens:

Milk

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

¼ cup

Basil Pesto

340 g

Pizza Dough

100 g

Bocconcini Cheese

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Garlic, cloves

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze

28 g

Arugula and Spinach Mix

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories790 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate96 g

Sugar12 g

Dietary Fiber5 g

Protein30 g

Cholesterol35 mg

Sodium1240 mg

Trans Fat0.4 g

Potassium400 mg

Calcium950 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.

Utensils

•8x8" Baking Dish

•Measuring Spoons

•Zester

•Small Bowl

Cooking Steps

1

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.

2

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.

3

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.

4

Allow focaccia to cool for 8-10 min. (TIP: This will help the cheese stay in place when cut!)
Remove focaccia from the dish, then drizzle with balsamic glaze.
Slice and serve.

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