Rustic Veggie Garden Pizza

Name: Rustic Veggie Garden Pizza with Vegan Mozzarella and Rocket
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Pizza dough ball; 30 Grams of Semolina; 10 Grams of Plain flour; 1 Piece of Vegetable stock cube; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 1 Tbsp of Olive oil; 2 Grams of Dried oregano; 2 Grams of Dried thyme; 2 Grams of Dried basil; 5 Grams of Brown sugar; 1 Piece of Garlic cloves; 1 Piece of Red pepper; 250 Grams of Mushroom; 1 Piece of Red onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Black olive slices; 150 Grams of Vegan mozzarella; 2 Grams of Chilli flakes; 1 Tbsp of Olive oil; 20 Grams of Rocket

with Vegan Mozzarella and Rocket

Nothing beats a homemade pizza! This vegan delight is packed with melty vegan cheese, mushrooms, red peppers, red onions, and olives.

80 Reviews

Cals 1135 · Prot 32 · Carbs 180 · Fat 33

Vegan

45 min

Nothing beats a homemade pizza! This vegan delight is packed with melty vegan cheese, mushrooms, red peppers, red onions, and olives.

80 Reviews

Cals 1135 · Prot 32 · Carbs 180 · Fat 33

Vegan

Ingredients

Pizza

Pizza dough ball 10*11*

2 Piece

Semolina 10*11*

30 Grams

Plain flour 10*11*

10 Grams

Tomato sauce

Vegetable stock cube 15*

0.5 Piece

Tomato paste

30 Grams

Tomato passata

200 Grams

Olive oil

1 Tbsp

Dried oregano

2 Grams

Dried thyme

2 Grams

Dried basil

2 Grams

Brown sugar

5 Grams

Toppings

Garlic cloves

1 Piece

Red pepper

1 Piece

Mushroom

250 Grams

Red onion

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Black olive slices

40 Grams

Vegan mozzarella

150 Grams

To serve

Chilli flakes

2 Grams

Olive oil

1 Tbsp

Rocket

20 Grams

Allergens

*10 Wheat, *11 Gluten, *15 Celery

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)	4754 / 1135
Fats (g)	33.2
of which saturated (g)	8
Carbohydrates (g)	180
of which sugars (g)	14.3
Fibers (g)	10.4
Proteins (g)	31.7
Salt (g)	1.4

*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. Remove the pizza dough from the fridge 15-20 min prior to baking. Deseed and slice the red pepper into strips. Clean the mushrooms with a cloth, knife, or brush (don't wash them with water), and thinly slice them. Peel and slice the onions. Peel and finely chop the garlic.

Tip! If you have a pizza stone, preheat it in the oven before baking your pizza on it.

2 Fry veg

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onions, garlic, red pepper, and mushrooms with a pinch of salt and pepper, and cook for 5 min until softened.

Tip! Frying the veggies first helps evaporate most of the water content, and ensures a crispier crust.

3 Make pizza sauce

Meanwhile, in a bowl or jug, dissolve the 0.5 vegetable stock cube in 3 Tbsp of hot water. Add to it the tomato paste, tomato passata, a drizzle of olive oil, dried oregano, dried thyme, dried basil, and brown sugar. Mix well. This is your pizza sauce.

4 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle some flour onto a rolling pin and roll out the dough ball. Cover with a layer of baking paper (to prevent it from drying), and allow the dough to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Repeat until you have all the dough balls rolled and ready to bake.

Tip! You can also roll out the dough in a more rustic or rectangular shape to fit your baking trays.

5 Bake

Sprinkle the remaining semolina onto your baking trays, and carefully transfer the rolled out dough onto them. Reshape the dough with your hands if needed. Spoon a generous amount of the pizza sauce over the dough towards the edges. Top with the fried vegetables, olive slices, and vegan mozzarella cheese. Brush the crust with olive oil. Bake for 15-20 min or until the crust begins to crisp and brown.