Always check the labels of the products you use.
Method
- 1
Heat. Set the oven to 245 °C.
- 2
Prepare. Brush 5 ml oil inside a 30 cm pizza tin and dust the surface with 1 tbsp cornmeal or semolina.
- 3
Shape. Roll and stretch the 340 g dough to fit the tin, making sure to leave a thicker, raised rim around the edge.
- 4
Spread. Distribute 2 tbsp basil pesto evenly across the base.
- 5
Combine. In a small bowl, mix together 55 g grated mozzarella, 25 g finely grated parmesan and 25 g grated fontina.
- 6
Top. Scatter the mixed cheese blend over the pesto.
- 7
Bake. Place the tin on the bottom shelf of the oven and bake for about 20 minutes until the crust is browned underneath and the cheese bubbles and turns just golden.
- 8
Serve. Remove from the oven and serve at once while the cheese is still soft.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 190 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm pizza tin
- rolling pin
- small bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 656 kcal |
| Protein | 27.8 g |
| Carbohydrate | 81 g |
| of which sugars | 4 g |
| of which free sugars | 0 g |
| Fat | 23.7 g |
| of which saturates | 10.3 g |
| Fibre | 3.6 g |
| Salt | 3.46 g |
Protein per 100 kcal
4.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
