Quattro Formaggi Pizza

with Rocket Salad

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Grate the Parmesan and Gruyere

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2 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.

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3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.

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4 Bake

Top the pizza base with the grated mozzarellaParmesan, Gruyere. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

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5 Make dressing

Meanwhile, whisk together the balsamic vinegar, dijon, honeyolive oil and salt. This is your dressing.

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6 Serve

Once the pizza is ready, toss the rocket salad with the dressing. Tear the fresh mozzarella onto the hot pizza. Tear the basil onto the pizza. Slice, and serve immediately!

Tips for fussy eaters

Serve the basil on the side.

Pro tip

Remove the pizza dough at least 10 min before cooking. Allowing the dough come to room temp makes it easier to roll out.

Pizza quattro formaggi is an Italian classic, topped with four different kinds of cheese!

Cooking Time: 35 min

Equipment Required: Rolling pin

Cals 1151 · Prot 50 · Carbs 149 · Fat 37

Ingredients

Number of people

Toppings

Parmesan 30 Grams
Gruyere 60 Grams
Mozzarella ball 125 Grams
Grated mozzarella 60 Grams
Fresh basil 15 Grams

Tomato sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic powder 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Pizza base

Pizza dough ball 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams

Rocket salad

Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Rocket 40 Grams
Dijon mustard 6 Grams
Honey 20 Grams

Pizza quattro formaggi is an Italian classic, topped with four different kinds of cheese!

Cooking Time: 35 min

Equipment Required: Rolling pin

Cals 1151 · Prot 50 · Carbs 149 · Fat 37

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Grate the Parmesan and Gruyere

photo

2 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.

photo

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.

photo

4 Bake

Top the pizza base with the grated mozzarellaParmesan, Gruyere. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

photo

5 Make dressing

Meanwhile, whisk together the balsamic vinegar, dijon, honeyolive oil and salt. This is your dressing.

photo

6 Serve

Once the pizza is ready, toss the rocket salad with the dressing. Tear the fresh mozzarella onto the hot pizza. Tear the basil onto the pizza. Slice, and serve immediately!

Tips for fussy eaters

Serve the basil on the side.

Pro tip

Remove the pizza dough at least 10 min before cooking. Allowing the dough come to room temp makes it easier to roll out.

Ingredients

Number of people

Toppings

Parmesan 30 Grams
Gruyere 60 Grams
Mozzarella ball 125 Grams
Grated mozzarella 60 Grams
Fresh basil 15 Grams

Tomato sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic powder 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Pizza base

Pizza dough ball 2 Pieces
Plain flour 10 Grams
Semolina 30 Grams

Rocket salad

Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Rocket 40 Grams
Dijon mustard 6 Grams
Honey 20 Grams
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