Classic Margherita Pizza

with Crudités and Garlic Dip
The classic margherita needs no explaining; tomato, mozzarella and fresh basil is a winner amongst everyone!
45 Reviews
Cals 1288 · Prot 42 · Carbs 158 · Fat 54
Vegetarian
Family Friendly
40 min
Classic Margherita Pizza with Crudités and Garlic Dip
The classic margherita needs no explaining; tomato, mozzarella and fresh basil is a winner amongst everyone!
45 Reviews
Cals 1288 · Prot 42 · Carbs 158 · Fat 54
Vegetarian
Family Friendly
Ingredients
Toppings
Olive oil
0.5 Tbsp
Grated mozzarella 4*
150 Grams
Fresh basil
15 Grams
Tomato sauce
Tomato passata
200 Grams
Olive oil
1 Tbsp
Garlic powder
2 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Salt
0.5 Tsp
Pizza base
Semolina 10*11*
30 Grams
Plain flour 10*11*
10 Grams
Pizza dough ball 10*11*
2 Piece
Crudités
Carrot
1 Piece
Cucumber
1 Piece
Red pepper
1 Piece
Mayonnaise 5*9*13*
50 Grams
Sour cream 4*
60 Grams
Potato Seasoning
2 Grams
Garlic paste
10 Grams
White vinegar
15 ML

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *13 Mustard
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) 5387 / 1288
Fats (g) 53.7
of which saturated (g) 16.9
Carbohydrates (g) 158
of which sugars (g) 16.1
Fibers (g) 6.2
Proteins (g) 42.2
Salt (g) 2.8
*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 sauce

1 Make sauce

  • Preheat the oven to 220°C/200°C fan.
  • Preheat your baking trays.
  • In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt.
  • This is the tomato sauce.
Tip! Remove the pizza dough from the fridge at least 10 min before cooking. Allowing the dough to come to room temp makes it easier to roll out.
Roll pizza

2 Roll pizza

  • 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

3 Bake

  • Top the pizza base with the grated mozzarella.
  • Brush the crust with olive oil.
  • Bake for 15-20 min or until the crust begins to crisp and brown.
Prep sides

4 Prep sides

  • Meanwhile, peel and chop the carrot into sticks.
  • Chop the cucumber into sticks.
  • Deseed and chop the pepper into strips.
  • In a small bowl, combine the mayonnaise, sour cream and garlic paste with a dash if white vinegar and vegetable seasoning to taste.
Serve

5 Serve

  • Tear the basil onto the pizza.
  • Slice the Classic Margherita Pizza and serve immediately with the Crudites and Garlic Dip.
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