Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5356 / 1282
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and finely slice the redonions. Strip and finely chop the thyme leaves. Peel and mince the garlic.
Tip!Remove the pizza dough at least 10 min before cooking; allowing the dough come to room temp makes it easier to roll out.
2 Caramelise onion
Heat a non-stick pan over a medium heat. Once hot, add the butter, oliveoil, onion, honey and a pinch of salt. Cover with a lid and cook for 20 min, stirring occasionally, until caramelised.
3 Roll pizza
Meanwhile, 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.
Tip!Allowing the pizza dough to rest between rolling will help you create a larger, thinner pizza base.
4 Finish onions
After 20 min, add the garlic and thyme to the onions and cook for 2 min further. Remove the pan from the heat and stir the onionmarmalade through. Set aside.
5 Assemble pizza
Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. Spread the onions over the dough. Top with the pinenuts and tear the goatscheese straight onto the pizza. Grate the Parmesan straight onto the pizza. Bake the pizza for 20 min or until the crust begins to crisp and brown.
Meanwhile, wash and dry the rocket leaves. Serve over the baked pizza.
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