Cheat's Vegan Asparagus and Sun-Dried Tomato Pizza

with Salad

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Trim and roughly chop the asparagus. Peel and finely slice the shallots. Peel and crush the garlic. Roughly chop the sun-dried tomatoes

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2 Simmer

Heat a saucepan over a medium heat with a generous drizzle of olive oil and the crushed garlic. Cook for 1 min. Add the stock cubeoregano, tomato passata and sugar. Simmer for 5 min. 

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3 Top

Place the pizza bases on a baking tray (use multiple if you run out of space). Spoon the tomato sauce over the top, spreading it almost to the edges. Sprinkle with the mozzarella

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4 Bake

Top with the asparagussun-dried tomatoes and shallots. Drizzle with olive oil. Bake in the oven for 10-12 min until browned and crispy.

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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. 

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6 Serve

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

Tips for fussy eaters

Customize their toppings!

Pro tip

Make sure your oven is fully preheated before baking!

We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.

Cooking Time: 25 min

Cals 419 · Prot 15 · Carbs 40 · Fat 19

Dairy-Free

Ingredients

Number of people

Pizza

Green asparagus, thin 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 60 Grams
Olive oil 2 Tbsp
Vegetable stock cube 1 Pieces
Dried oregano 2 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Thin crust pizza base 12'' 2 Pieces
Vegan mozzarella, grated 80 Grams

Salad

Rocket 40 Grams
Almond flakes 30 Grams
Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Agave syrup 10 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp

We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.

Cooking Time: 25 min

Cals 419 · Prot 15 · Carbs 40 · Fat 19

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Trim and roughly chop the asparagus. Peel and finely slice the shallots. Peel and crush the garlic. Roughly chop the sun-dried tomatoes

photo

2 Simmer

Heat a saucepan over a medium heat with a generous drizzle of olive oil and the crushed garlic. Cook for 1 min. Add the stock cubeoregano, tomato passata and sugar. Simmer for 5 min. 

photo

3 Top

Place the pizza bases on a baking tray (use multiple if you run out of space). Spoon the tomato sauce over the top, spreading it almost to the edges. Sprinkle with the mozzarella

photo

4 Bake

Top with the asparagussun-dried tomatoes and shallots. Drizzle with olive oil. Bake in the oven for 10-12 min until browned and crispy.

photo

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. 

photo

6 Serve

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

Tips for fussy eaters

Customize their toppings!

Pro tip

Make sure your oven is fully preheated before baking!

Ingredients

Number of people

Pizza

Green asparagus, thin 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 60 Grams
Olive oil 2 Tbsp
Vegetable stock cube 1 Pieces
Dried oregano 2 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Thin crust pizza base 12'' 2 Pieces
Vegan mozzarella, grated 80 Grams

Salad

Rocket 40 Grams
Almond flakes 30 Grams
Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Agave syrup 10 Grams
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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