Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4157 / 993
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast eggplants
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Slice the eggplants in half lengthways, then finely slice them. Place the eggplants on a baking tray, drizzle generously with olive oil and season with salt. Bake for 15 min until softened.
Tip!Remove the pizza dough from the fridge at least 10 min before cooking. Allowing the dough come to room temp makes it easier to roll out.
2 Make sauce
Meanwhile, in a bowl, combine the tomatopassata, oliveoil, garlicpaste, oregano, agave and salt. Set aside.
3 Roll pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomatosauce.
Top the pizza base with the vegan mozzarella, roasted eggplants and olives. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown. Once baked, garnish the pizza with the freshbasil leaves.