Sweet and Savoury Plant-Based Protein Shred Pizza

Name: Sweet and Savoury Plant-Based Protein Shred Pizza with Paprika Mayo and Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 4 tbsp Tomato Sauce Base; ¾ cup Mozzarella Cheese, shredded; 1 unit(s) Shallot; 2 unit(s) Honey; 1 unit(s) Hot Pepper; 340 g Pizza Dough; 4 tbsp Mayonnaise; 6 g Smoked Paprika-Garlic Blend; 56 g Spring Mix; 1 tbsp Red Wine Vinegar; 2 tbsp All-Purpose Flour; 200 g Plant-Based Protein Shreds; ¼ tsp Salt*; ¼ tsp Pepper*; 1 tbsp Oil*; ½ tsp Sugar*

with Paprika Mayo and Salad

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This pizza is next-level deluxe! Topped with plant-based protein shreds and drizzled with honey, this pie shows you how small ingredient swaps can make a huge impact.

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) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Poblano 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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Honey • All-purpose flour (wheat) • Red wine vinegar • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Tags:

Spicy

•Veggie

•Discovery

Allergens:

Milk

•Wheat

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

4 tbsp

Tomato Sauce Base

¾ cup

Mozzarella Cheese, shredded

1 unit(s)

Shallot

2 unit(s)

Honey

1 unit(s)

Hot Pepper

340 g

Pizza Dough

4 tbsp

Mayonnaise

6 g

Smoked Paprika-Garlic Blend

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

2 tbsp

All-Purpose Flour

200 g

Plant-Based Protein Shreds

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

½ tsp

Sugar*

Nutrition Values

Calories1190 kcal

Fat63 g

Saturated Fat12 g

Carbohydrate117 g

Sugar24 g

Dietary Fiber8 g

Protein45 g

Cholesterol55 mg

Sodium2270 mg

Trans Fat1 g

Potassium700 mg

Calcium500 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Small Bowl

•Large Bowl

Cooking Steps

Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min.
Preheat the oven to 475˚F. Wash and dry all produce.
Sprinkle both sides of dough with flour.
On a parchment-lined baking sheet, stretch into a rough oval shape. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
Let dough rest in a warm place for 8-10 min.

Meanwhile heat a large non-stick pan over medium-high.
While pan heats, core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (Tip: We suggest using gloves when prepping hot peppers.)
Peel, then cut shallot into 1/4-inch slices.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt and pepper.
Cook for 6-8 min, tossing occasionally, until cooked through.**

With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
Spread tomato sauce base over dough.
Sprinkle mozzarella over sauce.
Top with shallots and hot peppers, then protein shreds. Season with salt and pepper.
Bake in the middle of the oven for 15-18 min, until golden and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, to a small bowl, add Smoked Paprika-Garlic Blend, half the vinegar and mayo.
Season with salt and pepper, then stir to combine.

When pizza is almost done, in a large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
Add spring mix. Season with salt and pepper, then toss to coat.

When pizza is done, let sit for 2-3 min.
Cut pizza into slices, then drizzle honey over top.
Divide pizza and salad between plates. Serve paprika mayo on the side for dipping.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**