Brussels Sprouts and Tenderstem Pizza

with Pine Nuts and Almonds

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Instructions

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1 Make dough

In a bowl, combine the all purpose flouryeastsugar 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.

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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

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3 Saute

Heat a non-stick pan over a medium-low heat. Once hot, add the olive oilsprouts, 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.

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4 Make sauce

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

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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.

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6 Serve

Meanwhile, roughly chop the basil, including the stalks. Add the pine nuts, remaining almond flakesbasilsaltgarlic 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.

Tips for fussy eaters

For a non-vegan alternative, top with mozzarella just before baking!

Pro tip

Make smaller individual pizzas and bake them on separate trays.

This pizza's all about those nutty flavours!

Cooking Time: 60 min

Equipment Required: Food processor

Cals 655 · Prot 24 · Carbs 105 · Fat 17

Dairy-Free

Ingredients

Number of people

Pizza base

Plain flour 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 30 Grams
Fresh basil 30 Grams
Pine nuts 20 Grams
Salt 0.5 Tsp
Garlic powder 2 Grams
Olive oil 4 Tbsp

This pizza's all about those nutty flavours!

Cooking Time: 60 min

Equipment Required: Food processor

Cals 655 · Prot 24 · Carbs 105 · Fat 17

Dairy-Free

Instructions

photo

1 Make dough

In a bowl, combine the all purpose flouryeastsugar 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.

photo

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

photo

3 Saute

Heat a non-stick pan over a medium-low heat. Once hot, add the olive oilsprouts, 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.

photo

4 Make sauce

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

photo

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.

photo

6 Serve

Meanwhile, roughly chop the basil, including the stalks. Add the pine nuts, remaining almond flakesbasilsaltgarlic 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.

Tips for fussy eaters

For a non-vegan alternative, top with mozzarella just before baking!

Pro tip

Make smaller individual pizzas and bake them on separate trays.

Ingredients

Number of people

Pizza base

Plain flour 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 30 Grams
Fresh basil 30 Grams
Pine nuts 20 Grams
Salt 0.5 Tsp
Garlic powder 2 Grams
Olive oil 4 Tbsp
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