This pizza is AMAZING! Crispy bottom, fluffy dough, crispy aubergines, amazing pesto and easy tomato sauce.
Prep time: 1 hourhr30 minutesmins
Cook time: 15 minutesmins
2 servings
5 from 1 vote
Ingredients
To make the dough
230gwhite plain flour
¼tspsea salt
3½gquick yeast
½tspsugar
2tbspolive oil
175glukewarm water
Mix together—leave for a few minutes
For the tomato sauce
2tbspsun-dried tomato paste
3tbsppassata
Pesto layer
100gpine nuts toasted rinsed
60gbasil
4tbspextra virgin olive oil
1clovegarlic
3tbspnutritional yeast
½tspsea salt
½juicelemon
50mlwater
For the aubergine
1slicedaubergine
1tbspolive oil
Instructions
To make the dough
Add the dry ingredients to a large bowl—mix well.
Mix the yeast, sugar, in the olive oil with the lukewarm water.
Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
Add back to the bowl and cover with a damp cloth for about a hr.
For the aubergine
Fry the aubergine in a pan for a few minutes on each side with the oil until crispy. Set aside.
To make the pesto
Add all the ingredients to a food processor and blitz to combine.
To make the tomato sauce
Mix the passata & tomato paste together.
To make the pizzas
Transfer back onto the floured chopping board and knead again.
Divide into two and roll out.
Pre-heat a frying pan.
Place one of the pizza bases into the pan and push to the sides if needed.
Now add half the tomato topping, pesto, veg and plant based cheese.
Cook on medium until the dough fluffs up and becomes a little crispy on the bottom—approx 5–6 minutes.
Pre-heat your grill
Now transfer the pan to under and cook for approx 5 minutes until the toppings are cooked, and the pizza base sides are a little brown.