Rustic Veggie Garden Pizza
with Mozzarella and Rocket
Nothing beats a homemade pizza! This veggie delight is packed with mushrooms, red peppers, red onions, and olives.
Cals 1109 · Prot 47 · Carbs 159 · Fat 32
Vegetarian
45 min
Nothing beats a homemade pizza! This veggie delight is packed with mushrooms, red peppers, red onions, and olives.
Cals 1109 · Prot 47 · Carbs 159 · Fat 32
Vegetarian
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*
1 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
Grated mozzarella
4*
150 Grams
To serve
Chilli flakes
2 Grams
Olive oil
1 Tbsp
Rocket
20 Grams
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *4 Milk
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) | 4636 / 1109 |
| Fats (g) | 31.7 |
| of which saturated (g) | 10.7 |
| Carbohydrates (g) | 159 |
| of which sugars (g) | 15 |
| Fibers (g) | 7.7 |
| Proteins (g) | 47.4 |
| Salt (g) | 2.2 |
*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 mozzarella cheese.
- Brush the crust with olive oil.
- Bake for 15-20 min or until the crust begins to crisp and brown.
6 Serve
- Serve the Rustic Veggie Garden Pizza garnished with a pinch of chilli flakes (spicy!), a drizzle of olive oil, and fresh rocket.
- Slice and enjoy!
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