Greek-Inspired Deluxe Beyond Meat® Pizza
with Yogurt Drizzle
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Green pepper • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
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
2 unit(s)
Beyond Meat®
340 g
Pizza Dough
(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
1 unit(s)
Green Bell Pepper
1 unit(s)
Shallot
3 tbsp
Yogurt Sauce
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Sesame, Sulphites, Egg, Milk, Soy, Tree nuts, Fish, Crustaceans, Gluten, Wheat)
6 g
Lemon-Pepper Seasoning
(May contain traces of: Mustard, Sesame, Sulphites, Milk, Soy, Tree nuts, Wheat, Triticale, Peanuts)
30 g
Mixed Olives
(May contain traces of: Sulphites, Egg, Milk, Tree nuts, Fish, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Wash and dry all produce.
- Preheat the oven to 450˚F.
- Lightly coat dough with oil. Divide dough into 2 (4) equal pieces.
- Using oiled hands, stretch each piece into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- While dough rests, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with Lemon-Pepper Seasoning, salt and pepper.
- Add tomato sauce base. Cook for 1 min, stirring often, until fragrant.
- Add 1/4 cup (1/2 cup) water. Cook for 1 min, stirring often, until sauce thickens slightly.
- Remove from heat.
- Meanwhile, peel, then thinly slice shallot.
- Core, then cut pepper into 1/4-inch slices.
- Drain olives, then roughly chop.
- With oiled hands, stretch dough again into a large oval shape. (NOTE: Dough should now hold its shape.)
- Spread pesto over dough.
- Spread Beyond Meat® mixture over dough.
- Top with peppers, olives and shallots.
- Sprinkle mozzarella and feta over top.
- Bake in the middle of the oven for 14-18 min, until browned and crisp. (NOTE: For 4 servings, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then drizzle yogurt sauce over top.
- Divide pizza between plates.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.**
