For pizza night perfection, this flavourful veggie option is one of our faves. Creamy mozzarella and cherry tomatoes are a classic pair, and we've added a dollop of easy, cheesy basil pesto for a twist!
Prep Time
25 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6
Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottoms from going soggy!)
Peel and finely chop (or grate) the garlic
2
Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar
Add 5 tbsp [10 tbsp] cold water and give everything a good mix up – this is your tomato sauce
3
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)
Tear the drained mozzarella into rough, bite-sized pieces
4
Cut the cherry tomatoes in half
5
Remove the heated tray[s] from the oven and add the pizza bases
Divide the tomato sauce between the pizza bases and spread it evenly all over them with the back of a spoon
6
Top the pizza bases with the torn mozzarella and cherry tomatoes
Sprinkle over the dried oregano
Put the tray in the oven for 12-15 min or until the cheese has melted and the bases are crisp – these are your cherry tomato pizzas
7
Meanwhile, chop the basil roughly
Add the chopped basil to a pestle & mortar with a pinch of salt and a splash of cold water and grind to a paste
Add the grated Italian hard cheese and 3 tbsp [6 tbsp] olive oil – this is your pesto
Combine the white wine vinegar and 2 tbsp [4 tbsp] olive oil with a pinch of salt and pepper – this is your dressing
8
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