Vegan Pizza Parmigiana
with Olives and Fresh Basil
Instructions
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.
2 Make sauce
Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, 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 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.
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
Dough
Sauce
Toppings
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
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.
2 Make sauce
Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, 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 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.
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
Dough
Sauce
Toppings
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