Vegan Artichoke and Spinach Pizza

Spinach and artichoke are two of our all-time favourite pizza toppings!
Cals 1011 · Prot 28 · Carbs 174 · Fat 24
Vegan
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30 min
Vegan Artichoke and Spinach Pizza
Spinach and artichoke are two of our all-time favourite pizza toppings!
Cals 1011 · Prot 28 · Carbs 174 · Fat 24
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Dough
Semolina
30 Grams
Pizza dough ball
2 Piece
Plain flour
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

Tips for fussy eaters

Customise the toppings!

Pro tip

Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.

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 mozzarellaartichokes 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!

Tips for fussy eaters

Customise the toppings!

Pro tip

Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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