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)
4756 / 1136
Fats (g)
30.1
of which saturated (g)
4.5
Carbohydrates (g)
190
of which sugars (g)
30.6
Fibers (g)
12.8
Proteins (g)
34
Salt (g)
1.6
*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
1 Prep
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Trim and roughly chop the asparagus. Peel and finely slice the shallots.
2 Make sauce
In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomatosauce.
3 Roll
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomatosauce.
4 Bake
Top with the veganmozzarella, asparagus, sun-driedtomatoes and shallots. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
5 Prep salad
Meanwhile, wash the rocket. Toast the almonds in a hot, dry pan for 2 min or until starting to lightly brown. Whisk the oliveoil, balsamicvinegar, agavesyrup, Dijonmustard, salt and pepper until combined - this is your dressing.
6 Serve
Once the pizzas are ready, toss the rocket and almonds in the dressing and serve alongside the pizza.
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