Vegan Asparagus and Sun-Dried Tomato Pizza

with Salad
We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.
Cals 1136 · Prot 34 · Carbs 190 · Fat 30
Vegan
25 min
Vegan Asparagus and Sun-Dried Tomato Pizza with Salad
We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.
Cals 1136 · Prot 34 · Carbs 190 · Fat 30
Vegan
Ingredients
Pizza
Thin asparagus
250 Grams
Shallots
1 Piece
Tomato passata
200 Grams
Olive oil
2 Tbsp
Garlic powder
2 Grams
Sun dried tomatoes
60 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Semolina 10*11*
30 Grams
Plain flour 10*11*
10 Grams
Pizza dough ball 10*11*
2 Piece
Vegan mozzarella
75 Grams
Salad
Olive oil
2 Tbsp
Salt
0.5 Tsp
Rocket
40 Grams
Balsamic vinegar 14*
15 ML
Agave syrup
10 ML
Dijon mustard 13*
6 Grams
Black pepper
0.5 Tsp
Almond flakes 1*2*
30 Grams

Allergens

*10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *13 Mustard, *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) 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

Prep

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.
Make sauce

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 tomato sauce.
Roll

3 Roll

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, 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 tomato sauce.
Bake

4 Bake

Top with the vegan mozzarella, asparagus, sun-dried tomatoes and shallots. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
Prep salad

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 olive oil, balsamic vinegar, agave syrup, Dijon mustard, salt and pepper until combined - this is your dressing.
Serve

6 Serve

Once the pizzas are ready, toss the rocket and almonds in the dressing and serve alongside the pizza.
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