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One pot

Roasted Cherry Tomato & Fresh Mozzarella Pizza

with Baby Lettuce Salad

Cooking time

30 minutes




750 /serving

We don’t know anybody, young or old, for whom pizza night isn’t the most exciting night of the week. Kids can help out in the kitchen here by rolling out the dough, while you do the chopping, mixing and oven prepping. Once the dough is ready, top this vegetarian delight with garlicky tomato sauce, cherry tomatoes and fresh basil, then bake until golden and crispy. Add your hand-torn chunks of fresh mozzarella and sprinkle with more fresh basil. Serve it with a baby lettuce and radish salad on the side for the perfect margherita pizza dinner. Bellissimo!

We will send you:

  • 120g Baby lettuce
  • 1 Bunch of basil
  • 90g Radishes
  • 2 Garlic cloves
  • 280g Cherry tomatoes
  • 120ml Marinara sauce
  • 45ml Classic balsamic vinaigrette
  • 125g Fresh mozzarella
  • 737g Pizza dough
  • 10g Margherita pizza spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Sheet pan
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
7 g
1150 mg
Total Carbs
93 g
8 g
20 g
5 g
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Mise en place
Preheat the oven to 425°F. Thinly slice the radishes into rounds. Halve the cherry tomatoes. Pick the basil leaves off the stems; roughly chop ½ the leaves. Mince the garlic.
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Prepare the cherry tomatoes & sauce
In a small bowl, combine the tomatoes, chopped basil, ½ the garlic and 3 tbsp olive oil; season with ½ the spice blend and S&P. In a second small bowl, make the seasoned marinara sauce by combining the marinara sauce with the remaining garlic and spice blend.
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Prepare & bake the pizza
On a well-oiled sheet pan, stretch or spread the dough out to ½ an inch thick. Spread the seasoned marinara sauce over the dough; top with the cherry tomato mixture. Bake on the bottom rack of the oven, 12 to 14 minutes, until the dough is cooked. Remove the sheet pan from the oven and garnish the pizza with the mozzarella, tearing the cheese into small pieces with your hands. Return to the oven and cook, 2 to 3 minutes, until the mozzarella has melted and the dough is golden brown.
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Make the salad
While the pizza cooks, in a large bowl, combine the baby lettuce, radishes and as much of the vinaigrette as you’d like; season with S&P. Toss well.
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Finish & serve
Transfer the baked pizza to a cutting board. Top with the remaining basil leaves. Cut the pizza into wedges and divide between your plates. Serve the salad on the side. Bon appétit!