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Parmigana Pizza

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

    Ingredients

    Details

    • 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

    Toppings

    • 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

    Method

    1

    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.

    2

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

    3

    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.

    4

    Pre heat the oven to 180°C

    5

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

    6

    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.

    7

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

    8

    Serve with extra basil leaves and more grated parmesan.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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