Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5120 / 1226
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. Quarter the mushrooms. Peel and mince the garlic. Grate the Gruyere. In a bowl, combine the ricotta, Gruyere and garlic with a pinch of salt.
Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min.
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. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays. Dollop the ricotta mixture and gently spread.
Top the pizza base with the mushrooms. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
5 Prep salad
Meanwhile, halve the cherrytomatoes. Add the olive oil, balsamic vinegar, Dijon, honey, salt and black pepper to a large bowl. Whisk until fully combined - this is your dressing. Add the rocket and tomatoes and toss.
Shave the Parmesan directly over the hot pizzas. Finish the pizzas with a drizzle of truffleoil and a generous grind of blackpepper. Serve immediately with the salad alongside.