Brussels Sprouts and Tenderstem Pizza

with Pine Nuts and Almonds
This pizza's all about those nutty flavours!
Cals 622 · Prot 30 · Carbs 100 · Fat 16
Vegan
60 min
Brussels Sprouts and Tenderstem Pizza with Pine Nuts and Almonds
This pizza's all about those nutty flavours!
Cals 622 · Prot 30 · Carbs 100 · Fat 16
Vegan
Ingredients
Pizza base
Plain flour 10*11*
200 Grams
Yeast
5 Grams
Brown sugar
5 Grams
Water
140 ML
Olive oil
1 Tbsp
Toppings
Brussels sprouts
200 Grams
Tenderstem broccoli
150 Grams
Garlic cloves
3 Pieces
Olive oil
2 Tbsp
Chilli flakes
2 Grams
Sauce
Tomato paste
70 Grams
Dried oregano
2 Grams
Water
50 ML
Salt
0.5 Tsp
Basil
Almond flakes 1*2*
30 Grams
Fresh basil
30 Grams
Pine nuts 2*
20 Grams
Salt
0.5 Tsp
Garlic powder
2 Grams
Olive oil
4 Tbsp

Allergens

*10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts
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) 2604 / 622
Fats (g) 15.8
of which saturated (g) 1.3
Carbohydrates (g) 100
of which sugars (g) 8.7
Fibers (g) 12.3
Proteins (g) 29.5
Salt (g) 0.6
*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

Make dough

1 Make dough

In a bowl, combine the all purpose flour, yeast, sugar and salt. Mix well. Gradually add the warm water while mixing the dough with a wooden spoon. Add the olive oil. Knead for 5 min. Shape the dough into a ball, place it in a bowl, cover it with cling film and leave it to prove at warm room temperature for around 30 min or until doubled in size.
Prep

2 Prep

Meanwhile, preheat the oven to 220°C/200°C fan. Trim and halve the Brussels sprouts. Trim and halve the broccolini. Peel and finely slice the garlic.
Saute

3 Saute

Heat a non-stick pan over a medium-low heat. Once hot, add the olive oil, sprouts, broccolini and a pinch of salt. Cook for 2 min. Add the sliced garlic, chilli flakes and 1/3 of the almond flakes and remove the pan from the heat and set aside.
Make sauce

4 Make sauce

In a bowl, combine the tomato paste, dried oregano, water, a pinch of salt and the brown sugar.
Assemble

5 Assemble

Using a rolling pin, roll the dough out onto an oiled baking tray. Spread the tomato sauce over the dough. Top with Brussels sprouts and broccolini mixture. Bake the pizza in the oven for 15-20 min.
Serve

6 Serve

Meanwhile, roughly chop the basil, including the stalks. Add the pine nuts, remaining almond flakes, basil, salt, garlic powder and olive oil to a food processor and blitz until you are left with a coarse pesto. Drizzle the pesto over the cooked pizza and serve immediately.
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