Jennie Walldén

Cooking time: 30 min

2 servings

A overhead shot of a square pizza with kale, mushrooms, onions, and basil with a square cut out of the top left corner.


  • 2.5 dl flour
  • 1.5 tsp baking soda
  • 1 krm salt
  • 2 tbsp + 2 tbsp olive oil
  • 1 dl natural yoghurt
  • 1 jar Toonish Tomat
  • 0.5 jar crushed tomatoes
  • 1 garlic clove, grated
  • 3-4 dl medium-aged cheese, grated
  • 1 red onion, sliced
  • 1 handful kalamata olives
  • 1 handful arugula


  1. Start by heating the oven to 250°C. Pre-heat an oven plate in the oven.
  2. Mix flour with baking soda and salt. Add 2 tablespoons olive oil and yoghurt and mix into a dough. Knead the dough with your hands. Roll the dough in two pizza bases or one large that cover the oven plate. Put it on a baking paper.
  3. Mix Toonish Tomat with crushed tomatoes, garlic and 2 tablespoons olive oil. Spread out a thin layer of the mix onto the pizza bases.
  4. Sprinkle over grated cheese, sliced red onion and kalamata olives. Let bake in the oven for 10-12 minutes. Top it with arugula and drizzle some additional olive oil over the pizza. Enjoy!
A red circle that says 100% plant-based fish


Jennie is a Swedish TV chef, cookbook author and winner of Masterchef 2013.

We have been lucky to work with Jennie on a number of recipes at Hooked.

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