Mini Margarita Pizzas

Name: Mini Margarita Pizzas with Mixed Salad and Honey Mustard Dressing
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Pizza dough ball; 30 Grams of Semolina; 10 Grams of Plain flour; 1 Tbsp of Olive oil; 125 Grams of Mozzarella ball; 1 Piece of Tomatoes; 200 Grams of Tomato passata; 1 Tbsp of Olive oil; 5 Grams of Brown sugar; 1 Tsp of Salt; 15 Grams of Fresh basil; 15 ML of White balsamic vinegar; 15 Grams of Wholegrain mustard; 15 Grams of Honey; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 100 Grams of Lollo salad mix

with Mixed Salad and Honey Mustard Dressing

For a lighter midweek meal, we're serving a smaller pizza portion with a delicious salad. Alternatively, make one big pizza and share.

41 Reviews

Cals 667 · Prot 27 · Carbs 97 · Fat 19

Vegetarian

Family Friendly

35 min

Mini Margarita Pizzas with Mixed Salad and Honey Mustard Dressing

For a lighter midweek meal, we're serving a smaller pizza portion with a delicious salad. Alternatively, make one big pizza and share.

41 Reviews

Cals 667 · Prot 27 · Carbs 97 · Fat 19

Vegetarian

Family Friendly

Ingredients

Pizza base

Pizza dough ball 10*11*

1 Piece

Semolina 10*11*

30 Grams

Plain flour 10*11*

10 Grams

Olive oil

1 Tbsp

Toppings

Mozzarella ball 4*

125 Grams

Tomatoes

1 Piece

Tomato passata

200 Grams

Olive oil

1 Tbsp

Brown sugar

5 Grams

Salt

0.5 Tsp

Fresh basil

15 Grams

Salad

White balsamic vinegar 14*

15 ML

Wholegrain mustard 13*

15 Grams

Honey

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Cucumber

1 Piece

Cherry tomatoes

150 Grams

Lollo salad mix

100 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *14 Sulphur Dioxide, *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)	2791 / 667
Fats (g)	18.6
of which saturated (g)	7.6
Carbohydrates (g)	97
of which sugars (g)	18.1
Fibers (g)	4.3
Proteins (g)	26.7
Salt (g)	1.1

*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. Preheat your baking trays. Thinly slice the mozzarella ball and large tomato.

2 Make sauce

In a bowl, combine the tomato passata, olive oil and brown sugar with the salt. This is your tomato sauce.

3 Roll pizza

Slice the dough in half. 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 small plate. Sprinkle the remaining semolina onto the trays. Carefully transfer the rolled out dough onto the heated trays.

Tip! Don't rush the rolling! Take your time - if you allow the dough to rest in between rolling, it's easier to get a larger, thinner pizza base.

4 Bake

Spoon the tomato sauce over the pizzas. Top each with the tomato and mozzarella slices. Brush the crust with olive oil. Bake for 15-20 min or until the crust begins to crisp and brown.

Tip! Cook times vary with appliances. Keep an eye on your pizza to make sure it doesn't burn!

5 Make salad

Meanwhile, in a large bowl, whisk together the balsamic vinegar, mustard, honey, and olive oil with a pinch of salt and pepper. This is your dressing. Chop the cucumber and tomatoes.

6 Serve

Once the pizzas are baked, toss the salad leaves, cucumber and tomatoes in the dressing. Slice the pizza and divide among plates. Garnish with the fresh basil leaves and finish with a crack of black pepper. Serve the salad to the side.

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