INTRODUCING PLIZZA
World Eat for Good Day is a movement dedicated to inspiring us to eat foods that are better for people and the planet. This year, Knorr has taken the planet’s favorite dish and made it planet-friendlier: a Planet-Friendlier Pizza. What sets Plizza apart from regular pizza? Delicious upgrades from crust to toppings: it’s plant based, loaded with Knorr’s Future 50 Foods*, and made even more tasty with Knorr containing sustainably grown ingredients.
*'Knorr & WWF's 50 foods we should eat more of for their high nutritional value and lower environmental impact'
Knorr Plizza is no ordinary pizza
It is made with Future 50 Foods that are better for the planet. Click each mention below to learn more.
Made with whole grain spelt instead of wheat, because mixing up grains helps keep the soil healthy.
The flavor of Knorr containing sustainably sourced ingredients has been mixed with flax seed oil and tomatoes for a rich delicious sauce.
We topped it off with a variety of nutrient-packed veggies including fast-growing and climate-resilient spinach, and self-sowing watercress, plus a delicious hummus made with black eyed peas.
Want to learn more about the Future 50 Foods?
HERE IS HOW YOU CAN MAKE YOUR OWN PLIZZA
40 min
Prep Time
30 min
Cooking Time
4 people
Feeds
Medium
Difficulty
Tomato Sauce
- 2 Tbsp. (flaxseed) oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tsp. smoked paprika powder
- 1 lb. vine-ripened tomatoes, halved
- 2 Tbsp. Knorr® Vegetable Recipe Mix
Black eyed pea hummus
- 1 can (15.5oz) black eyed peas, rinsed and drained
- 2 cloves garlic, minced
- ½ cup tahini (sesame paste)
- 2 lemons, peel grated and juiced
- 6 Tbsp. flaxseed oil
Toppings
- 2 Tbsp. flaxseed oil
- 2 cups diced shiitake mushroom caps
- 1 bag (16oz) spinach, washed
- 3 vine-ripened tomatoes, sliced
- 4 oz watercress
Pizza Crust
- Add yeast to water and stir to dissolve.
- Put the spelt flour, flaxseed oil, and the water/yeast mixture in a bowl and stir until dough comes together. Knead on a lightly floured surface, until you have a smooth and elastic dough.
- Divide the dough into 2 balls; cover and leave it in a warm place for about 30 to 45 minutes until it has doubled in size.
Tomato Sauce
- Heat flaxseed oil in large nonstick skillet and cook onion and garlic until onion is translucent.
- Add the smoked paprika, tomatoes and Knorr Vegetable Recipe Mix and bring to a boil; reduce heat and simmer for about 10 minutes or until the sauce thickens up a bit.
- Puree with immersion blender, or let cool slightly and puree in blender until smooth. Let cool.
Future 50 Foods black eyed pea hummus
- Add all the ingredients into a food processor or blender. Drizzle in the flaxseed oil and blend until smooth. Season to taste if desired.
Toppings
- Heat flaxseed oil in large nonstick skillet over medium-high heat and cook mushrooms until they start to turn golden; add spinach and stir until spinach is wilted; season to taste, if desired, and set aside.
Finishing the plizza
- Preheat oven 425° F. Shape the 2 balls into approx. 13” pizzas and transfer to parchment lined baking sheets. Cover and let rise for 10 minutes.
- Evenly spread the tomato sauce on the pizza bottoms, then evenly top with mushroom mixture, then sliced tomatoes.
- Bake 20 minutes or until golden brown. Finish the pizzas with a generous amount of black-eyed pea hummus and watercress on top.
Chef's tips
- Use any whole grain flour to make the crust if spelt flour isn’t available.
- Swap red tomatoes for orange or yellow for more variety and an exciting color twist. Canned tomatoes can also be used in the sauce.
- Try different types of beans in the hummus or purchase it pre-prepared. Canned beans can also be used to make the hummus.
- Add other Future 50 Foods as toppings such as maitake mushrooms, kale, or broccoli rabe.
