Crispy crust, melty cheese, and toppings that make you go “mmm” with every bite. A sun-dried tomato pizza with Danish-style feta & Kalamata olives. Grab your apron and preheat that oven, because we’re about to make some Mediterranean magic happen in the kitchen. It’s a quick one too, Chef!
Sun-dried Tomato Pizza
Sun-dried Tomato Pizza
with Danish-style feta & Kalamata olives
Hands on Time: 10 - 35 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Danish-style Feta
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- NOMU Italian Rub
- Pitted Kalamata Olives
- Pizza Base
- Pizza Bases
- Sun-Dried Tomatoes
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ALL ABOUT THAT BASE
Preheat the oven to 200°C. In a small bowl, combine the Tomato Passata, the NOMU rub, and seasoning.
ASSEMBLE THE INGREDIENTS
Remove the Pizza Base from the freezer. Spread the sauce over the pizza base and sprinkle over the grated cheese. Top with the sliced olives and the drained Sun-Dried Tomatoes. Crumble over the drained feta. Carefully slide the base directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
PIZZA PARTY TIME!
Garnish your sun-dried tomato pizza with the rinsed Green Leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
Tomato Passata - 50ml
NOMU Italian Rub - 5ml
Pizza Base - 1
Grated Mozzarella & Cheddar Cheese - 50g
Pitted Kalamata Olives - 15g
Sun-Dried Tomatoes - 40g
Danish-style Feta - 20g
Green Leaves - 20g
ALL ABOUT THAT BASE
Preheat the oven to 200°C. In a small bowl, combine the Tomato Passata, the NOMU rub, and seasoning.
ASSEMBLE THE INGREDIENTS
Remove the Pizza Bases from the freezer. Spread the sauce over the pizza bases and sprinkle over the grated cheese. Top with the sliced olives and the drained Sun-Dried Tomatoes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
PIZZA PARTY TIME!
Garnish your sun-dried tomato pizza with the rinsed Green Leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
Tomato Passata - 100ml
NOMU Italian Rub - 10ml
Pizza Bases - 2
Grated Mozzarella & Cheddar Cheese - 100g
Pitted Kalamata Olives - 30g
Sun-Dried Tomatoes - 80g
Danish-style Feta - 40g
Green Leaves - 40g
ALL ABOUT THAT BASE
Preheat the oven to 200°C. In a small bowl, combine the Tomato Passata, the NOMU rub, and seasoning.
ASSEMBLE THE INGREDIENTS
Remove the Pizza Bases from the freezer. Spread the sauce over the pizza bases and sprinkle over the grated cheese. Top with the sliced olives and the drained Sun-Dried Tomatoes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
PIZZA PARTY TIME!
Garnish your sun-dried tomato pizza with the rinsed Green Leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
Tomato Passata - 150ml
NOMU Italian Rub - 15ml
Pizza Bases - 3
Grated Mozzarella & Cheddar Cheese - 150g
Pitted Kalamata Olives - 45g
Sun-Dried Tomatoes - 120g
Danish-style Feta - 60g
Green Leaves - 60g
ALL ABOUT THAT BASE
Preheat the oven to 200°C. In a small bowl, combine the Tomato Passata, the NOMU rub, and seasoning.
ASSEMBLE THE INGREDIENTS
Remove the Pizza Bases from the freezer. Spread the sauce over the pizza bases and sprinkle over the grated cheese. Top with the sliced olives and the drained Sun-Dried Tomatoes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
PIZZA PARTY TIME!
Garnish your sun-dried tomato pizza with the rinsed Green Leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
Tomato Passata - 200ml
NOMU Italian Rub - 20ml
Pizza Bases - 4
Grated Mozzarella & Cheddar Cheese - 200g
Pitted Kalamata Olives - 60g
Sun-Dried Tomatoes - 160g
Danish-style Feta - 80g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Pizza?
The preparation time for Sun-dried Tomato Pizza with Danish-style feta & Kalamata olives is between 10 and 35 minutes.
What is the total time required to make Sun-dried Tomato Pizza with Danish-style feta & Kalamata olives?
The total time required to make Sun-dried Tomato Pizza with Danish-style feta & Kalamata olives is between 20 and 35 minutes.
How many servings does Sun-dried Tomato Pizza provide?
4 servings
What are the main ingredients in Sun-dried Tomato Pizza?
Danish-style Feta, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU Italian Rub, Pitted Kalamata Olives, Pizza Base, Pizza Bases, Sun-Dried Tomatoes, Tomato Passata
What is the nutritional information of Sun-dried Tomato Pizza?
Calories: 773, Carbs: 91 grams, Fat: grams, Protein: 31.3 grams, Sugar: 20.5 grams, Salt: 1647 grams
How do I prepare Sun-dried Tomato Pizza?
ALL ABOUT THAT BASE: Preheat the oven to 200°C. In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. ASSEMBLE THE INGREDIENTS: Remove the pizza bases from the freezer. Spread the sauce over the pizza bases and sprinkle over the grated cheese. Top with the sliced olives and the drained sun-dried tomatoes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes. PIZZA PARTY TIME!: Garnish your sun-dried tomato pizza with the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
What should be prepared from my kitchen to make Sun-dried Tomato Pizza?
Danish-style Feta, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU Italian Rub, Pitted Kalamata Olives, Pizza Base, Pizza Bases, Sun-Dried Tomatoes, Tomato Passata
How many calories does Sun-dried Tomato Pizza have?
773 calories
How much fat content does Sun-dried Tomato Pizza have?
grams