Pesto Caprese Focaccia
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Pesto Caprese Focaccia

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.

Allergènes:
Lait
•Blé
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

¼ tasse(s)

Pesto au basilic

(Contient Lait Peut contenir Noix, Blé, Lait, Soya, Sulfites, Oeuf, Poisson)

340 g

Pâte à pizza

(Contient Blé Peut contenir Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)

100 g

Bocconcinis

(Contient Lait)

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

1 pièce(s)

Gousses d'ail

113 g

Petites tomates

2 cs

Glaçage balsamique

(Contient Sulfites Peut contenir Sésame, Sulfites, Blé, Moutarde, Noix, Crustacés, Soya, Oeuf, Gluten, Lait, Poisson)

28 g

Mélange roquette et épinards

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)770 kcal
Graisses30 g
dont saturés10 g
Glucides95 g
dont sucres12 g
Fibres5 g
Protéines30 g
Cholestérol35 mg
Sel1260 mg
Gras Trans0.4 g
Potassium400 mg
Calcium950 mg
Fer5.5 mg

Ustensiles

•Plat de cuisson de 20x20 cm
•Cuillères à mesurer
•Zesteur
•Petit bol

Instructions

Prep dough
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.
Finish prep
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.
Assemble and bake
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.
Finish and serve
4
  • 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.