Vegan Pizza Parmigiana

with Olives and Fresh Basil

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Instructions

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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.

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2 Make sauce

Meanwhile, in a bowl, combine the tomato passataolive oilgarlic pasteoreganoagave and salt. Set aside.

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3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, 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 tomato sauce.

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4 Bake

Top the pizza base with the grated 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 fresh basil leaves.

Tips for fussy eaters

Leave out the olives! Add their favourite toppings instead.

Pro 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.

Inspired by the Italian eggplant bake, this pizza is topped with tender roasted eggplant, rich tomato sauce and plenty of vegan cheese.

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 1059 · Prot 25 · Carbs 173 · Fat 30

Dairy-Free

Ingredients

Number of people

Dough

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Sauce

Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Garlic paste 10 Grams
Dried oregano 2 Grams
Agave syrup 10 ML

Toppings

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Vegan mozzarella 100 Grams
Kalamata olives 40 Grams
Fresh basil 15 Grams

Inspired by the Italian eggplant bake, this pizza is topped with tender roasted eggplant, rich tomato sauce and plenty of vegan cheese.

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 1059 · Prot 25 · Carbs 173 · Fat 30

Dairy-Free

Instructions

photo

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.

photo

2 Make sauce

Meanwhile, in a bowl, combine the tomato passataolive oilgarlic pasteoreganoagave and salt. Set aside.

photo

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, 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 tomato sauce.

photo

4 Bake

Top the pizza base with the grated 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 fresh basil leaves.

Tips for fussy eaters

Leave out the olives! Add their favourite toppings instead.

Pro 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.

Ingredients

Number of people

Dough

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Sauce

Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Garlic paste 10 Grams
Dried oregano 2 Grams
Agave syrup 10 ML

Toppings

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Vegan mozzarella 100 Grams
Kalamata olives 40 Grams
Fresh basil 15 Grams
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