zoom Griddled aubergine, mozzarella & pesto pizza
  • Save to your scrapbook
  • Save to your scrapbook

    Griddled aubergine, mozzarella & pesto pizza

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Griddled aubergine, mozzarella & pesto pizza

    • Cooking time: 15 minutes to 18 minutes

    Serves: 2 - 3

    Ingredients

    250g strong white bread flour
    2 tsp easy blend yeast
    1 tsp sugar
    4 tbsp olive oil
    2 aubergines
    4 tbsp Sacla’ No.1 Classic Basil Pesto
    125g pack mozzarella, drained
    1 tbsp pine nuts
    3 tbsp grated Parmigiano Reggiano
     

    Method

    1 Mix the flour and yeast in a large bowl, then stir in the sugar. Add 150ml hand-hot water, plus 1 tbsp of the oil and mix to a soft dough. Knead on a lightly floured surface for 5 minutes, then return to the bowl, cover with clingfilm and leave for 45 minutes to 1 hour, or until doubled in size.

    2 Cut the aubergines lengthwise into thin slices, then brush on both sides with oil. Heat a griddle pan or frying pan and cook the aubergine slices for 2-3 minutes until golden on both sides and softened. Remove to a plate.

    3 Heat the oven to 220°C, gas mark 7. Line a large baking sheet with baking parchment. Knead the dough briefly, then roll out into a 30cm round and transfer to the lined sheet. Spread evenly with the pesto and arrange the aubergine slices on top.

    4 Tear the mozzarella into pieces and scatter over the pizza with the pine nuts and Parmigiano Reggiano. Bake for 15-18 minutes until the pizza base is golden and crisp.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary