Vegan Artichoke and Spinach Pizza

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Instructions

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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.

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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.

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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.

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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.

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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.

Spinach and artichoke are two of our all-time favourite pizza toppings!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1011 · Prot 28 · Carbs 174 · Fat 24

Dairy-Free

Ingredients

Number of people

Dough

Semolina 30 Grams
Pizza dough ball 2 Pieces
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

Spinach and artichoke are two of our all-time favourite pizza toppings!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1011 · Prot 28 · Carbs 174 · Fat 24

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Ingredients

Number of people

Dough

Semolina 30 Grams
Pizza dough ball 2 Pieces
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
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