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Pizza Dough:

  • Pizza dough (good to make 2 15-16” pizzas) 900.0 g

To Assemble the Pizza:

  • Melting mixed cheese (a mix of Mozzarella Cheese with fontina or provolone cheese), grated 160.0 g
  • Red capsicums, julienne 80.0 g
  • Padron peppers, sliced into half lengthwise 8.0 pc
  • Portobello mushrooms, sliced into strips 3.0 pc
  • Brussel sprouts, sliced into quarters 10.0 pc
  • Red onions, sliced 80.0 g
  • Artichokes, canned, sliced into half lengthwise 4.0 pc
  • Extra virgin olive oil, placed in squeeze bottle 150.0 ml
  • Black pepper, crushed 3.0 g

To Serve:



  1. Sauce:

    • In a small food processor, blend the Knorr Professional Tomato Pronto and Knorr Professional Hickory BBQ Sauce together until smooth.
  2. Pizza Dough:

    • Roll out one 450g dough to make a 14-15” circle.
  3. To Assemble the Pizza:

    • Place a pizza stone in your oven and preheat it to the highest setting (until it reaches an approximate of 370°C).
    • Drizzle each of the vegetables separately with olive oil and season with Knorr Professional Aromat and crushed black pepper.
    • Spoon half of the sauce in the middle of the dough and spread it around leaving about a quarter of an inch around the edge free.
    • Spread a thin layer of cheese on top of the sauce.
    • Arrange the onions on top, followed by the peppers, mushrooms, sprouts and finally the artichokes slices. Be careful not to put too many toppings on the pizza.
    • Have a final drizzle of olive oil and gently transfer to a pizza peel.
    • Slide the pizza on top of the pizza stone in the oven and immediately turn down the heat to 175°C. Cook the pizza for about 8-10 minutes.
    • When the pizza is done, remove using the peel.
  4. To Serve:

    • Cut the pizza into 8 slices and drizzle with olive oil.
    • Drizzle with additional Knorr Professional Hickory BBQ Sauce or serve with a side.
    • Repeat the process with the remaining dough.