Easy BBQ Bacon & Sweetcorn Pizza
with Cheddar Cheese & Rocket Salad
- Gluten
- Milk
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
Looking for a tasty midweek dinner option? Try cooking up this smokey BBQ bacon and crunchy sweetcorn pizza. Oozing with Cheddar cheese and smattered with rocket leaves for a peppery kick, you can pile this on your plate in less than 30 minutes!
Ingredients
1
onion
1
courgette
1 packet
diced bacon
½ tin
sweetcorn
1 packet
pizza bases
(Contains: Gluten; May be present: Peanuts, Tree Nuts, Sesame, Milk, Soy)
1 packet
BBQ sauce
(May be present: Sesame, Milk, Soy, Almond, Cashew, Gluten, Eggs, Fish)
1 bag
Shredded Cheddar Cheese
(Contains: Milk; )
1 bag
salad leaves
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice red onion. Thinly slice courgette into rounds. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion, courgette and diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Meanwhile, drain sweetcorn (see ingredients).
• Carefully remove wire rack from oven and place pizza bases directly on rack, rough-side down. • Use the back of a spoon to spread evenly with BBQ sauce. Sprinkle with shredded Cheddar cheese. • Top with courgette, onion, bacon and sweetcorn.
• Bake pizzas directly on oven rack until cheese is melted slightly and pizza base is crisp, 10-12 minutes.
TIP: Placing pizzas directly on wire rack helps the base crisp up.
• In a medium bowl, combine spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Season. • Evenly slice pizzas and top with rocket salad to serve.
