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Aubergine parmigiana pizza
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220g pack The Northern Dough Co Original Pizza Dough, defrosted
Flour, for dusting
70g essential Waitrose Concentrated Tomato Purée
250g Cooks’ Ingredients Frozen Chargrilled Aubergine, defrosted
125g essential Waitrose Mozzarella Cheese for Pizza
20g shaved Parmigiano Reggiano cheese
Olive oil, for drizzling
Handful of fresh basil leaves
1. Preheat the oven to 220°C, gas mark 7. Roll out the two dough balls on a lightly floured surface to make 25cm pizzas, then transfer each pizza base to an oiled baking sheet. Divide the tomato purée between the two bases.
2. Cut the aubergine into 2cm wide strips and divide between the pizzas. Tear the mozzarella into pieces and scatter onto the pizzas, followed by the parmesan.
3. Bake the pizzas for 20 minutes or until golden and bubbling. Finish each pizza with a light drizzle of oil and a scattering of torn basil leaves.
Typical values per serving:
This recipe was first published in July 2018.
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