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One pot wonder

Tomato Pesto-Antipasto Pizza

with Marinated Artichokes, Bocconcini & Green Salad

Cooking time

30 minutes

Servings

2/4

Calories

940 /serving

We decided to mix two of our favourite Italian foods with this standout meal: pizza and antipasto. Start this pizza-night feast by letting the dough come up to room temperature, so you can stretch it like a master pizzaiolo. You’ll then smother it in sun-dried tomato pesto, garlic, salty marinated artichokes, delicate bocconcini and a smattering of fresh tomatoes, and wait for it to fill your house with a trattoria’s aromas. You’ll make a quick salad with baby greens, and disperse a handful of them on the pizza itself—now all that’s left is to mangia.

We will send you:

  • 90g Baby greens (baby spinach, kale or arugula)
  • 2 Garlic cloves
  • 2 Tomatoes
  • 15ml White balsamic vinegar
  • 170ml Marinated artichokes (jar)
  • 454g Pizza dough
  • 60g Sun-dried tomato pesto
  • 50g Bocconcini pearls
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites, Cashews, Wheat

You will need:

Sheet pan
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
8 g
Sodium
1770 mg
Total Carb
117 g
Sugars
9 g
Protein
27 g
Fibre
6 g
Preparation
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Mise en place
Set the pizza dough aside to come up to room temperature. Preheat the oven to 450°F. Drain the artichokes; pat dry and quarter. Small-dice the tomatoes. Mince the garlic.
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Assemble the pizza
On a well-oiled sheet pan, stretch or spread the dough out to a ½ inch thickness. Spread the sun-dried tomato pesto over the dough in an even layer. Top with the garlic, artichokes, bocconcini, ⅔ of the tomatoes and a drizzle of olive oil; season with ⅔ of the spice blend and S&P.
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Bake the pizza
Bake the pizza on the bottom rack of the oven, 14 to 16 minutes, until the dough is golden. Transfer to a cutting board and set aside.
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Make the salad
While the pizza bakes, in a large bowl, combine the white balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend. Add ⅔ of the baby greens and the remaining tomatoes. Toss well.
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Finish & serve
Top the finished pizza with the remaining baby greens and cut the pizza into wedges. Divide the pizza wedges and salad between your plates. Bon appétit!