Parmigana Pizza

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min



    • Prep 30 minutes
    • Cook time 20 minutes
    • Makes 2 pizzas (sauce will be enough for 4 pizzas)

    Tomato Sauce

    • 1 onion diced
    • 4 garlic cloves crushed
    • 2 tinned chopped tomatoes
    • Salt and pepper
    • 2 tbsp. extra virgin olive oil
    • 2 tsp tomato ketchup
    • 1 packet of BFree Pizza bases


    • 1 tsp chilli flakes
    • 1 small aubergine thinly sliced
    • Wedge of Parmesan cheese (vegetarian if possible)
    • 2 balls of vegan or regular mozzarella
    • Extra virgin olive oil to drizzle



    Start by making the tomato sauce, sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.


    Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.


    Check for seasoning and using a handheld stick blender, give it a little blast to make a smoother sauce. Don’t overdo it, we aren’t looking for a soup. Return to a very low heat, and stir in the extra virgin olive oil, leave until you’re ready to serve.


    Pre heat the oven to 180°C


    Prepare all the toppings you wish to use, either from the list above or your own selection.


    Spread each pizza base with a thin layer of tomato sauce, top with mozzarella, aubergine slices, chilli flakes, olives, a few basil leaves and a drizzle of extra virgin olive oil and a good grating of Parmesan.


    Bake in the oven for about 20 minutes until the base is crisp puffed up and the cheese is bubbling and golden.


    Serve with extra basil leaves and more grated parmesan.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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