DIY Cheesy Pizza
pick 'n' mix toppings: BBQ sauce, Greek-style cheese & more!
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Onion
½ piece
Garlic
½ piece
Pizza dough
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
100 g
Passata
40 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
25 g
BBQ Sauce
(Contains: Mosterd)
Not included in your delivery
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Slice the onions into half rings.
- Crush or mince the garlic.
Tip: keep the pizza dough in the fridge until step 3, so as to ensure the best results after baking.
- Melt a small knob of butter in a frying pan over medium-high heat.
- Fry the garlic with the yellow onion for 1 - 2 minutes.
- Add the passata and simmer gently for 1 minute. Season to taste with salt and pepper.
- Roll out the pizza dough onto a parchment-lined baking sheet.
- Crumble the Greek-style cheese into a small bowl (see Tip).
- Transfer all the other toppings to separate bowls: the tomato sauce, the Gouda and the red onion.
- Allow everyone to top their own pizza as preferred.
Health Tip: if you're watching your salt intake, use just half of the cheese. You can keep the rest in the fridge to use tomorrow.
- Bake the pizza in the oven for 12 - 14 minutes, or until the cheese is golden-brown and melted.
- Slice the pizza and serve on plates or on a large cutting board.
- Serve the BBQ sauce separately alongside and allow everyone to drizzle it over their pizza as preferred.
