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Pizza

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 large pre-made pizza base
  • 1 Knorr Vegetable Stock Pot
  • 4 tablespoons tomato puree
  • 2 large tomatoes chopped
  • 20 grams chopped fresh basil leaves
  • 20 grams mascarpone
  • 80 grams (around 8 slices) pre-cut italian salami slices
  • Small jar (250 grams) tinned artichoke hearts drained
  • 1 red onion finely sliced
  • 12 black olives pitted and halved
  • 50 grams feta cheese cubed
  • 50 grams mozzarella cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

323kcal

Energy (kJ)

1346kJ

Protein (g)

14.8g

Carbohydrate incl. fibre (g)

28.3g

Carbohydrate excl. fibre (g)

22.5g

Sugar (g)

7.2g

Fibre (g)

5.8g

Fat (g)

18.0g

Saturated fat (g)

8.3g

Unsaturated fat (g)

7.2g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

37mg

Sodium (mg)

1438mg

Salt (g)

3.60g

Vitamin A (IU)

1126IU

Vitamin C (mg)

18.6mg

Calcium (mg)

172mg

Iron (mg)

1.81mg

Potassium (mg)

641mg

Total

1291kcal

5386kJ

59.3g

113.3g

90.0g

28.8g

23.3g

72.0g

33.2g

28.8g

23.9g

4.9g

0.0g

148mg

5750mg

14.39g

4503IU

74.3mg

689mg

7.24mg

2566mg


  • 1 Preheat the oven to 220°C, 200°C fan, Gas Mark 7.
  • 2 In a blender add the Knorr Vegetable Stock Pot, tomato puree, chopped tomatoes, half the basil leaves and the mascarpone.
  • 3 Blend until completely smooth.
  • 4 Spread tomato sauce on pizza base, and top with remaining ingredients ending with mozzarella.
  • 5 Bake for 10-15 minutes, until base is crispy and cheese has melted.
  • 6 Sprinkle with the rest of basil to serve.