Toonish Express Pizza

30 min
2 servings


  • 2.5 dl flour
  • 1.5 tsp baking soda
  • 1 krm salt
  • 2 tbsp + 2 tbsp olive oil
  • 1 dl natural yoghurt
  • 200g defrosted Toonish
  • 0.5 jar crushed tomatoes
  • 1 garlic clove, grated
  • 3-4 dl mozzarella
  • 1 red onion, sliced
  • 1 handful kalamata olives
  • 1 handful arugula



Start by heating the oven to 250°C. Preheat an oven plate in the oven.


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.


Mix Toonish with crushed tomatoes, garlic and 2 tablespoons olive oil. Spread out a thin layer of the mix onto the pizza bases.


Spread the mozzarella evenly, 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!

About the chef Jennie Walldén

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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More about Jennie's newest book

Jennie wrote her first cookbook in 2013 and since then she has written several Swedish cookbooks! Her most recent is "Nudlar" which should help people learn all about different types of noodles and what they go well with. Check out Nudlar!

Cooking with hooked