This pizza is AMAZING! Crispy bottom, fluffy dough, crispy aubergines, amazing pesto and easy tomato sauce. . You’ll love this!
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I might be so bold as to say that this is probably the best pizza I’ve eaten for a LONG time—and I really love pizza. With a crispy bottom, fluffy dough, crispy aubergines, incredible pesto and easy tomato sauce. The flavour combination is stunning.
Cooking the base in a pan means a crispy bottom every time and cooking is super quick.
Some other toppings I love;
- Lots of roast veg
- Mushrooms and truffle oil
- Vegan cream cheese and rocket
- Roast cherry tomatoes and olives
I hope you love this as much as I do!
Much love, Niki xxx
This pizza is AMAZING! Crispy bottom, fluffy dough, crispy aubergines, amazing pesto and easy tomato sauce.
Prep time: 1 hour hr 30 minutes mins
Cook time: 15 minutes mins
2 servings
5 from 1 vote
Ingredients
To make the dough
- 230 g white plain flour
- ¼ tsp sea salt
- 3½ g quick yeast
- ½ tsp sugar
- 2 tbsp olive oil
- 175 g lukewarm water
Mix together—leave for a few minutes
For the tomato sauce
- 2 tbsp sun-dried tomato paste
- 3 tbsp passata
Pesto layer
- 100 g pine nuts toasted rinsed
- 60 g basil
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 3 tbsp nutritional yeast
- ½ tsp sea salt
- ½ juice lemon
- 50 ml water
For the aubergine
- 1 sliced aubergine
- 1 tbsp olive oil
Instructions
To make the dough
Add the dry ingredients to a large bowl—mix well.
Mix the yeast, sugar, in the olive oil with the lukewarm water.
Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
Add back to the bowl and cover with a damp cloth for about a hr.
For the aubergine
Fry the aubergine in a pan for a few minutes on each side with the oil until crispy. Set aside.
To make the pesto
Add all the ingredients to a food processor and blitz to combine.
To make the tomato sauce
Mix the passata & tomato paste together.
To make the pizzas
Transfer back onto the floured chopping board and knead again.
Divide into two and roll out.
Pre-heat a frying pan.
Place one of the pizza bases into the pan and push to the sides if needed.
Now add half the tomato topping, pesto, veg and plant based cheese.
Cook on medium until the dough fluffs up and becomes a little crispy on the bottom—approx 5–6 minutes.
Pre-heat your grill
Now transfer the pan to under and cook for approx 5 minutes until the toppings are cooked, and the pizza base sides are a little brown.
Repeat with the next pizza.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Pesto & Aubergine
Roast tomato, Crushed Potato and Pesto Salad
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Discuss this Recipe with Niki
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Thank you, and much love, Niki xxx
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