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Griddled aubergine, mozzarella & pesto pizza
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Serves: 2 - 3
250g strong white bread flour
2 tsp easy blend yeast
1 tsp sugar
4 tbsp olive oil
4 tbsp Sacla’ No.1 Classic Basil Pesto
125g pack mozzarella, drained
1 tbsp pine nuts
3 tbsp grated Parmigiano Reggiano
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.
Typical values per serving:
This recipe was first published in April 2018.