Vegan Pizza Parmigiana

with Olives and Fresh Basil

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Instructions

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1 Make dough

Preheat the oven to 220°C/200°C fan. In a bowl, mix the all purpose flour (save a pinch for step 4!) and yeast with the brown sugar. Warm the water (to about the temperature of a warm bath, not too hot!). Add the water and the salt to the flour and mix.

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2 Knead dough

Once the dough starts to come together, place it on the work bench and knead for 5 min (until less sticky). Shape into a neat ball. Grease a bowl with olive oil and transfer the dough to the greased bowl. Cover the bowl with a cloth and set aside for 30 min or until doubled in size (see pro tip).

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3 Roast eggplants

Meanwhile, 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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4 Make sauce

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

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5 Roll-out pizza

Once doubled in size, dust a baking tray and rolling pin with the reserved flour. Roll the dough out into an even layer on the baking tray (place a wet tea towel under the tray to stop it from moving). Use multiple trays depending on how many you're cooking for. Let the rolled-out dough rest in a warm place for 10 min.

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6 Bake

Spoon the tomato sauce over the rested pizza base. Leave a crust. Sprinkle with the mozzarella. Top with the roasted eggplants and olives. Drizzle with olive oil. Bake in the oven for 20 min until the cheese is golden. Garnish the pizza with the fresh basil leaves.

Tips for fussy eaters

Another Pro Tip! Use water which is a similar temperature to the human body - too hot and it will kill the yeast, too cold and it won't activate it.

Pro tip

Let the dough prove outside - Dubai heat is the perfect environment for pizza dough to grow in.

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

Cooking Time: 70 min

Equipment Required: Rolling pin

Cals 916 · Prot 23 · Carbs 162 · Fat 20

Dairy-Free

Ingredients

Number of people

Dough

Plain flour 300 Grams
Yeast 8 Grams
Brown sugar 10 Grams
Water 160 ML
Salt 0.5 Tsp
Olive oil 1 Tbsp

Sauce

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

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: 70 min

Equipment Required: Rolling pin

Cals 916 · Prot 23 · Carbs 162 · Fat 20

Dairy-Free

Instructions

photo

1 Make dough

Preheat the oven to 220°C/200°C fan. In a bowl, mix the all purpose flour (save a pinch for step 4!) and yeast with the brown sugar. Warm the water (to about the temperature of a warm bath, not too hot!). Add the water and the salt to the flour and mix.

photo

2 Knead dough

Once the dough starts to come together, place it on the work bench and knead for 5 min (until less sticky). Shape into a neat ball. Grease a bowl with olive oil and transfer the dough to the greased bowl. Cover the bowl with a cloth and set aside for 30 min or until doubled in size (see pro tip).

photo

3 Roast eggplants

Meanwhile, 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

4 Make sauce

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

photo

5 Roll-out pizza

Once doubled in size, dust a baking tray and rolling pin with the reserved flour. Roll the dough out into an even layer on the baking tray (place a wet tea towel under the tray to stop it from moving). Use multiple trays depending on how many you're cooking for. Let the rolled-out dough rest in a warm place for 10 min.

photo

6 Bake

Spoon the tomato sauce over the rested pizza base. Leave a crust. Sprinkle with the mozzarella. Top with the roasted eggplants and olives. Drizzle with olive oil. Bake in the oven for 20 min until the cheese is golden. Garnish the pizza with the fresh basil leaves.

Tips for fussy eaters

Another Pro Tip! Use water which is a similar temperature to the human body - too hot and it will kill the yeast, too cold and it won't activate it.

Pro tip

Let the dough prove outside - Dubai heat is the perfect environment for pizza dough to grow in.

Ingredients

Number of people

Dough

Plain flour 300 Grams
Yeast 8 Grams
Brown sugar 10 Grams
Water 160 ML
Salt 0.5 Tsp
Olive oil 1 Tbsp

Sauce

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

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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