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Make your own Veggie Pizza

Make your own Veggie Pizza

with a White Base, Spinach and Mushrooms

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We love a good Spinach and Onion Pizza with Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

1 bag(s)

Baby Spinach

¾ pack(s)

Creme Fraiche


2 unit(s)

Northern Dough Co. Pizza Dough

(ContainsCereals containing Gluten)

1 pack(s)



1 punnet(s)

Premium Tomatoes

1 sachet

Balsamic Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3561 kJ
Energy (kcal)851 kcal
Fat35.0 g
of which saturates18.0 g
Carbohydrate105 g
of which sugars19.0 g
Protein40 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 240°C, pop a large baking tray in your oven to warm (use 2 if your trays are small). Halve, peel and thinly slice the onion. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on high heat, add the mushrooms and a pinch of salt. Stir- fry until golden 3-4 mins. Lower the heat to medium, stir in the garlic. Cook for 1 minute then transfer to a small bowl and set aside.


Return the now empty frying pan to the heat, add another drizzle of oil. When hot, pop the onion into the pan and gently cook, stirring occasionally, until softened, 5-6 mins. Increase the heat slightly and cook, stirring, until starting to colour, 2 more mins. Once the onion has caramelised, stir in the spinach a handful at a time until wilted. Mix in the crème fraîche, remove from the heat. Season to taste with salt and pepper.


While the onion softens, roll out the pizza dough! Dust your work surface with some flour, if you have some. If not, place the dough between two large sheets of baking paper (so it doesn't stick to your work surface!). Roll out into rounds roughly 20cm across (it should be about 1cm thick). TIP: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.


Remove the baking tray(s) from your oven, sprinkle some flour onto them and lay your pizza bases on top (this will help stop the dough sticking). Divide the creamy sauce between your pizza bases, leaving 1cm gap around the edges. Tear the mozzarella ball into pieces. Use one half of the mozzarella to top both of the pizza bases and save the rest for the salad. Sprinkle the mushrooms all over the top (leaving any juices behind!).


Bake the pizzas in your oven until the dough is golden and the cheese is bubbling, 10-15 mins. In the meantime, halve the tomatoes and pop into a large bowl. Sprinkle over a little salt, pepper and 1 tbsp olive oil per person. Add the balsamic vinegar. Tear in the remaining mozzarella and toss to combine.


Once your pizzas are ready, slice them up and enjoy with the tomato salad on the side!