Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1543 / 560
Fats (g)
21.7
of which saturated (g)
10.9
Carbohydrates (g)
62
of which sugars (g)
10.7
Fibers (g)
7.9
Proteins (g)
34
Salt (g)
2.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prepare toppings
Preheat the oven to 220°C. Rinse and slice the yellow pepper, redchilli and cherry tomatoes. Cut pineapple slices to chunks.
2 Mix the sauce
Combine tomato paste and Worcestershire sauce in a small bowl. Add a spoon of water to loosen the texture.
3 Bake the pizza
Place the bread slices on a lined oven tray and spread the tomato paste evenly on them. Add your toppings and don’t forget the olives! Season with oregano. Top with cheese and bake in the oven for 10–15 minutes until the cheese has melted and the pizzas are nice and crisp. Serve with rinsed rocket leaves on top.