Vegan Pizza Parmigiana

with Olives and Fresh Basil
Inspired by the Italian eggplant bake, this pizza is topped with tender roasted eggplant, rich tomato sauce and plenty of vegan cheese.
458 Reviews
Cals 993 · Prot 24 · Carbs 173 · Fat 26
Vegan
Try Hello Chef Now
45 min
Vegan Pizza Parmigiana with Olives and Fresh Basil
Inspired by the Italian eggplant bake, this pizza is topped with tender roasted eggplant, rich tomato sauce and plenty of vegan cheese.
458 Reviews
Cals 993 · Prot 24 · Carbs 173 · Fat 26
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Dough
Semolina 10*11*
30 Grams
Plain flour 10*11*
10 Grams
Pizza dough ball 10*11*
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

Allergens

*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4157 / 993
Fats (g) 25.6
of which saturated (g) 7.4
Carbohydrates (g) 173
of which sugars (g) 19.5
Fibers (g) 13.9
Proteins (g) 24.2
Salt (g) 5.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast eggplants

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.
Make sauce

2 Make sauce

Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, agave and salt. Set aside.
Roll pizza

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.
Bake

4 Bake

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 fresh basil leaves.
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