Vegan Artichoke and Spinach Pizza

Spinach and artichoke are two of our all-time favourite pizza toppings!
269 Reviews
Cals 948 · Prot 25 · Carbs 167 · Fat 21
Vegan
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30 min
Vegan Artichoke and Spinach Pizza
Spinach and artichoke are two of our all-time favourite pizza toppings!
269 Reviews
Cals 948 · Prot 25 · Carbs 167 · Fat 21
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Dough
Semolina 10*11*
30 Grams
Pizza dough ball 10*11*
2 Piece
Plain flour 10*11*
10 Grams
Olive oil
0.5 Tbsp
Sauce
Tomato passata
200 Grams
Olive oil
1 Tbsp
Garlic powder
2 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Salt
0.5 Tsp
Toppings
Artichoke hearts
240 Grams
Spinach
100 Grams
Salt
0.5 Tsp
Vegan mozzarella
100 Grams
Fresh basil
15 Grams

Allergens

*10 Wheat, *11 Gluten
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) 3966 / 948
Fats (g) 21.2
of which saturated (g) 6.7
Carbohydrates (g) 167
of which sugars (g) 12.3
Fibers (g) 15.1
Proteins (g) 25.1
Salt (g) 5.4
*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

Prep toppings

1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain and quarter each artichoke. Chop the washed spinach roughly. Heat a pan over a medium heat. Add the spinach with a pinch of salt and cook for 3-4 min or until wilted. Set aside to cool.
Make sauce

2 Make sauce

In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.
Roll out pizza

3 Roll out pizza

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 dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.
Bake

4 Bake

Top the pizza base with the shredded mozzarella, artichokes and spinach. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
Serve

5 Serve

Once ready, tear the basil onto the pizza. Slice!
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