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A simple choice with added piquant peppers, aubergine and two types of creamy cheese
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Put the aubergine and oil into an ovenproof cast-iron pan or baking tray. Season, and place into the preheated oven. Bake for 3-5 minutes, (or 10 minutes in the oven) turning the pan halfway, until browned and tender. Remove and set aside.
On a well-floured surface, roll out 1 ball of dough into a rough 30cm circle. Place onto pizza peel or a flat baking sheet. Spread with about 4 tbsp pizza sauce and dot over 1⁄4 of the mozzarella, mascarpone, peppers and aubergine.
Slide the pizza into the pizza oven (ensure it is a good distance away from the back), reduce the heat to low and cook for 2-3 minutes, turning it regularly, or bake for 9-12 minutes in a conventional oven.
Transfer the pizza to a board. Shave over some Parmigiano Reggiano, add a few basil leaves and serve immediately. Repeat for the remaining pizzas.
Typical values per item when made using specific products in recipe
Energy | 3,180kJ/ 756kcals |
---|---|
Fat | 24g |
Saturated Fat | 13g |
Carbohydrates | 100g |
Sugars | 10g |
Fibre | 8.8g |
Protein | 30g |
Salt | 4.7g |
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