Ingredients per serve


Pizza Dough

  • Dry yeast 14.0 g
  • Sugar 10.0 g
  • Salt 5.0 g
  • Warm water 1.5 l
  • Plain flour 1.0 kg

Salsa Verde

  • Olive oil 80.0 ml
  • Flat leaf parsley 50.0 g
  • Basil 50.0 g
  • Mint 15.0 g
  • Garlic 5.0 g
  • Capers, drained 20.0 g
  • Lemon, juice 15.0 ml
  • Olive oil, extra 125.0 ml

Assembling Pizza

The addition of KNORR American Chipotle BBQ Sauce to the tomato pizza sauce is a perfect balance with the zesty freshness of the salsa verde.



  1. Pizza Dough

    • Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes.
    • Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough. Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size.
    • Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Shape into two large rounds.
  2. Salsa Verde

    • Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined. 
  3. Assembling Pizza

    • Mix together KNORR Pronto Napoli with KNORR Intense Flavours Deep Smoke. Spread over pizza bases. Top with sliced heirloom tomatoes and grated mozzarella.
    • Bake pizzas in combi oven at 180 degree Celsius for 20 minutes or until cheese is melted and golden.
  4. To Serve

    • Add dollop spoonfuls of salsa verde on pizzas and sprinkle with salt and cracked black pepper.